| Tortellini in Pesto Cream Sauce | ||||||
| I don't make this often anymore since my "wheat allergy" (besides the high fat content!), but when a special guest comes over, like my vegetarian friend Annette, it calls for something special. | ||||||
Ingredients: 3 Tblsp butter 1/2 cup sliced mushrooms ( I always add a little more though) 3 Tblsp crushed garlic 2 cups fresh spinach leaves 1/4 cup white wine 1 cup whipping cream 1/4 cup chopped, drained, oil packed sun-dried tomatoes. (reserve a little of the oil) 1 9 oz. package of fresh tortellini w/cheese or basil and cheese 1/2 cup grated parmesan cheese 1/4 cup chopped fresh basil 3 Tblsp toasted pine nuts (toast them in a small saucepan over a flame, tossing them around until golden) |
Directions: Melt butter in a heavy large skillet over medium heat. Add the garlic, and a few minutes later the mushrooms. Drizzle a Tblsp reserved sun-dried oil over the mushrooms. Add the spinach and cook until wilted, adding the white wine part way through. After the spinach is wilted and tender, add the cream and tomatoes. Boil until thickened to a sauce consistency, stirring occasionally. As the sauce thickens, add the basil. In another pan, cook pasta according to package directions, and drain. Add the pasta to the cream sauce, and toss. Add the parmesan and toss until all is heated through. Toss the pine nuts in last, and serve warm with extra parmesan. Schedule an aerobics class the following day! |
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