Spicy Ricotta and Spinach Tortellini

From Barilla Pasta's website.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1⁄4 cup pine nuts
• 1  pinch salt
• 1 (8 ounce) package  spinach and ricotta tortellini, Barilla
• 2  tablespoons butter
• 1  garlic clove, pressed
• 1⁄2 cup chicken broth
• 1⁄3 cup kalamata olive, pitted
• 3⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons parmigiano, grated
• 1  tablespoon pecorino romano cheese, grated
• 1  tablespoon fresh parsley, chopped

Directions

1. BRING a large pot of water to a boil.
2. SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
3. COOK Tortellini according to package directions.
4. MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
5. DRAIN Tortellini, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
6. TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.