Directions:
- Place the pine nuts, garlic, lemon juice, spinach and olive oil in a blender or food processor, process for 1 minute. Transfer to a small bowl and mix in the cheese; set aside.
- Cook the tortellini according to package directions, omitting the salt. Drain, rinse under cold running water, and drain again. Serve the tortellini as dippers for the spinach pesto, either on individual plates or a separate serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.81 Kcal (535 kJ) | ||
| Calories from fat | 42.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 13.56mg | 5% | |
| Sodium | 185.82mg | 8% | |
| Potassium | 235mg | 5% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.8mg | 10% | |
| Calcium | 138mg | 14% | |
| Amount Per 100 g | |||
| Calories | 142.41 Kcal (596 kJ) | ||
| Calories from fat | 47.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 7% | |
|---|---|---|---|
| Cholesterol | 15.11mg | 5% | |
| Sodium | 207.04mg | 8% | |
| Potassium | 261.83mg | 5% | |
| Total Carbs | 17.85g | 5% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 2.61g | 9% | |
| Protein | 8.01g | 14% | |
| Vitamin C | 4.1mg | 6% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2mg | 10% | |
| Calcium | 153.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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