RICOTTA & SPINACH TORTELLINI with beetroot pesto and almonds - Rana
Delightful Ricotta & Spinach Tortellini with beetroot pesto and toasted almonds - quick and easy. Perfect for a special meal or family dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rana.com.au.
Ingredients
- 1 pack Rana Ricotta & Spinach Tortellini
- 3 tbsp slivered almonds toasted for garnish
- 2 small beet roasted, peeled and cubed
- 3 tbsp pumpkin seeds
- 2 tbsp cashews or walnuts
- 2 garlic clove peeled
- 3 tbsp grated Pecorino cheese or Parmigiano Reggiano
- 5 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice to taste
- salt and pepper to taste
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