- 1 LB Drakes Cheese Tortellini
- ¼ Cup of Pesto
- Olive oil
- Red wine vinegar
- 1 LB Baby Spinach
- Salt and Fresh Cracked Pepper
Cook tortellini according to package directions. Drain and lightly toss in olive oil.
Place pesto in a medium sized bowl and add 3 TBS of olive oil. Mix well. Add the cooked tortellini. Set aside.
Lightly coat the bottom of a 2 Qt sauté pan with olive oil. Wash the spinach and place in pan. Gently toss the spinach with tongs to very slightly “wilt” the greens. Season with salt and cracked pepper.
Place the spinach in the center of the plate. Top with the pesto tortellini. Garnish with pine nuts, grape tomatoes and/or thinly sliced red onion.