Ingredient:
1 1/2 cups fresh baby spinach leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/3 cup plain Greek yogurt
2 tbsp refrigerated basil pesto
4 tbsp extra-virgin olive oil, divided
2-4 canned anchovies
1/4 tsp fresh ground black pepper
1 cup cherry tomatoes, halved
1 package (12 oz) tortellini, cooked
Freshly shredded Parmesan cheese, for serving (optional)
Method:
Place spinach, basil, mint, yogurt, pesto, 2 tablespoons olive oil, anchovies and black pepper in a food processor. Cover; pulse until well combined.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add tomatoes and sauté for 2 to 3 minutes.
Add tortellini and spinach mixture; toss gently to coat. Serve with Parmesan cheese, if desired.
1 1/2 cups fresh baby spinach leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/3 cup plain Greek yogurt
2 tbsp refrigerated basil pesto
4 tbsp extra-virgin olive oil, divided
2-4 canned anchovies
1/4 tsp fresh ground black pepper
1 cup cherry tomatoes, halved
1 package (12 oz) tortellini, cooked
Freshly shredded Parmesan cheese, for serving (optional)
Method:
Place spinach, basil, mint, yogurt, pesto, 2 tablespoons olive oil, anchovies and black pepper in a food processor. Cover; pulse until well combined.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add tomatoes and sauté for 2 to 3 minutes.
Add tortellini and spinach mixture; toss gently to coat. Serve with Parmesan cheese, if desired.
