Tortellini with spinach

Name: Tortellini with spinach
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g Spinach; 1 Pot of basil; 1 Garlic clove; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 100 g Whipped cream; 2 Tomatoes; 1 TABLESPOON Pine nuts; 1 package (250 g) Pasta Mista (from the fresh food counter; mixed pasta specialities with fine fillings); 2 TABLESPOONS sliced parmesan cheese; 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g Spinach
1 Pot of basil
1 Garlic clove
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
100 g Whipped cream
2 Tomatoes
1 TABLESPOON Pine nuts
1 package (250 g) Pasta Mista (from the fresh food counter; mixed pasta specialities with fine fillings)
2 TABLESPOONS sliced parmesan cheese
7-10 Tbsp Basil

Directions

1
Clean, wash and roughly chop the spinach. Wash and chop the basil. Peel garlic, press through a garlic press. Heat oil and fry garlic in it. Let spinach collapse on top.
2
Add basil, season with salt and pepper. Deglaze with broth, bring to the boil briefly and puree. Refine with cream, season if necessary. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small slices and heat in the sauce. Roast the pine nuts in a pan without fat, take them out. Heat pasta in boiling salted water for 1 minute. Serve portion by portion with the spinach sauce. Sprinkle pine nuts on top.
3
Cut the flesh into small slices and heat in the sauce. Roast the pine nuts in a pan without fat, take them out. Heat pasta in boiling salted water for 1 minute. Serve portion by portion with the spinach sauce. Sprinkle pine nuts on top. Serve garnished with sliced parmesan and basil