Spinach Tortellini with Parmesan Pesto Rocket Salad Recipe

Ingredients 

• 1 Bag of Ricotta and Spinach Tortellini 400g 
• 1/2 Cup of yoghurt natural unsweetened 
• 1/4 Pesto 
• 1/2 Cup Parmesan shavings 
• 1 Handful of Fresh Basil 
• 1 Bag of Fresh Rocket 
• 1/4 Cream Cheese 
• Sea Salt
• Fresh Cracked Pepper 

Method 

Cook tortellini according to package directions. Normally the tortellini will take on average 7-9 minutes to cook in boiling water.

While tortellini is in the process of cooking, take a food blender and add yoghurt, pesto, fresh basil, fresh  rocket and cream cheese, blend until smooth sauce texture in achieved. Heat a large sauce pan and add the mixture from the blender, add salt and pepper for taste, then when place to one side.  5 minutes 

Once the tortellini is cooked remove from the water and drain, place then back into sauce pan then drizzle with olive oil. 

Place on tortellini on plate, add sauce over tortellini and around the plate, then add a handful of rocket and finish with parmesan shavings.