Cheese Tortellini with Pesto

I was craving pasta tonight, but didn't want a dish with a lot of cheese or tomato sauce so a pesto sauce sounded like the perfect pairing.  This particular recipe was delicious, healthy, quick to prepare and from Cooking Light.  How can you go wrong?  I guess you would have to like pesto to enjoy this which Gerry and I both love.

Cheese Tortellini with Pesto (Serves 4)

1 (9-ounce) package fresh cheese tortellini
1 1/3 cups fresh baby spinach
2/3 cups fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves (optional)

Cook tortellini according to package directions, omitting salt and fat.  Drain.

Combine spinach, basil, salt, red pepper, and garlic in a food processor.  With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

Combine tortellini, pesto, and plum tomato in a medium saucepan over medium-high heat, and cook 1 minute or until warm.  Spoon 3/4 cup pasta mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons Parmesan cheese and about 4 teaspoons nuts.  Garnish with basil leaves, if desired.

Adapted from The Best of Cooking Light 13

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