Tortellini With Spinach Walnut Pesto

From 30 Minutes Meal show - this always goes over well. Great for feeding lots of people

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 4  ounces walnuts, chopped
• 2 (18 ounce) packages  tortellini
• 1  cup chicken broth
• 10  ounces  Baby Spinach
• 2  garlic cloves
• 2⁄3 cup parmesan cheese, grated
• 1⁄4 teaspoon nutmeg, ground
• 1⁄4 cup olive oil
•  salt and pepper

Directions

1. Toast walnut pieces in small pan or toaster oven until lightly browned. Remove from heat and cool.
2. Place a large pot of water on to boil. When it comes to roling boil, salt the water and cook tortellini according to package directions.
3. Heat chicken broth to boil and remove from heat.
4. Using a food processor or blender, working in batches, grind spinach leaves with nuts, chicken broth and garlic.
5. Transfer ground spinach nut past to a large bowl. Stir in the cheese, nutmeg and olive oil then season with salt and pepper to taste.
6. Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce inches.