Tortellini With Arugula Pesto

1. 1

   Cook the rocket together with peeled, whole cloves of garlic in a little boiling water for about 2 - 3 minutes. Drain.

2. 2

   Place withered arugula, garlic, 60ml of olive oil, cheese and almonds or pine nuts into a food processor and chop them to desired consistency.

3. 3

   Season with pepper and mix in the remaining oil.

4. 4

   Cook tortellini according to manufacturer's instructions, drain.

5. 5

   Mix a few tablespoons of the pesto with cooked tortellini, sprinkle with soe Parmesan cheese and serve as a warm antipasto.

6. 6

   Easy suggestion: remaining pesto can be kept for a few days in a refrigerator, in a small, tightly closed glass jar.

* Per serving · 4 servings · Values may vary.

No additional tips available.