Tortellini with Spinach Walnut Pesto

4 ounces chopped walnuts

2 family size (18 ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold in the dairy aisle)

1 cup chicken stock or broth

10 ounces (1 package) baby spinach, reserve a few leaves for garnish

2 cloves garlic

2/3 cup (a couple of handfuls) grated Parmigiano or Romano

1/4 teaspoon ground nutmeg or freshly grated

1/4 cup extra virgin olive oil

Salt & pepper

Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.

Place a large pot of water on to boil. When it comes to a rolling boil, salt the water and cook tortellini according to package directions.

Heat 1 cup of chicken stock or broth to a boil and remove from heat.

Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg and olive oil. Season with salt and pepper to taste.

Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves.