Spicy Ricotta and Spinach Tortellini |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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.
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