BASIL AND PINE NUTS PESTO TORTELLINI WITH TOMATO, SPINACH & PINE NUTS
INGREDIENTS
- 1 pack Rana Basil and pine nuts pesto Tortellini
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 180 g cherry tomatoes, halved
- 2 tbsp fresh oregano
- 45 g pine nuts
- 90 g fresh spinach
- salt and pepper to taste
METHOD
In a large frying pan, heat extra virgin olive oil and add garlic, cherry tomatoes, spinach and pine nuts. Cook over medium-high heat for a few minutes.
Cook the tortellini according to package instructions, drain and add to the frying pan with the other ingredients.
Serve with a sprinkle of fresh oregano leaves.
Cook the tortellini according to package instructions, drain and add to the frying pan with the other ingredients.
Serve with a sprinkle of fresh oregano leaves.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Basil and pine nuts pesto Tortellini
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 180 g cherry tomatoes, halved
- 2 tbsp fresh oregano
- 45 g pine nuts
- 90 g fresh spinach
- - salt and pepper to taste
METHOD
In a large frying pan, heat extra virgin olive oil and add garlic, cherry tomatoes, spinach and pine nuts. Cook over medium-high heat for a few minutes.
Cook the tortellini according to package instructions, drain and add to the frying pan with the other ingredients.
Serve with a sprinkle of fresh oregano leaves.
Cook the tortellini according to package instructions, drain and add to the frying pan with the other ingredients.
Serve with a sprinkle of fresh oregano leaves.
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