Tortellini with Roast Pork and Spinach Pesto

tortellini-and-pesto1

Earlier this week I made some delicious roast pork and broccoli rabe sandwiches. Because it is just me and my husband, there was plenty of pork leftover from that meal. It was just too delicious to let go to waste, so I decided to reuse some in this pasta dish. Cheesey tortellini with garlicky roast pork and a spinach pesto sauce, this meal was devoured up in no time. Feel free to try the recipe without the pork too, making a delicious vegetarian dish.

tortellini-and-pesto

Total Time: 20 minutes
Servings: 4

Ingredients:
1/2 pound cheese tortellini
1 cup Roast pork, recipe here
1 cup spinach pesto, recipe below

For Spinach Pesto:
2 cups spinach leaves
1/4 cup toasted pine nuts
3 cloves garlic, minced
Salt and pepper, to taste
3-4 Tablespoons olive oil
1/4 cup grated parmesan cheese

Directions:
1. Bring a pot of water to a boil. When boiling, season with salt and toss in tortellini. Cook according to package for al dente.

2. Drain pasta and toss with roast pork and pesto. Serve with extra grated parmesan cheese on top, if desired.

For Spinach Pesto:
1. In a food processor, combine spinach leaves, pine nuts, garlic, salt and pepper. Pulse to break up all ingredients.

2. With machine running, slowly pour in olive oil, about a tablespoon at a time, until pesto combines. Remove pesto from food processor and stir in parmesan cheese.

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