Not sure the picture does this dish justice, this is delicious and super easy. It does require a food processor or blender in order to blend up the pesto but its worth it. I literally put the water on to boil and don’t start making the pesto until the pasta is in the water. I think this would be really good with the addition of roast garlic, however that would up the prep time.
This is loosely inspired by a walnut and spinach pesto of Rachel Ray’s. However, it was far healthier with chicken broth and no goat cheese 
1 small package of shelled walnuts (100g)
1 package of pre-washed spinach (250g)
1 small package goat cheese
1-2t salt
~1/3C olive oil
1 package of cheese tortellini
1. Add the walnuts and half the spinach into the food processor. Pulse until combined and continue adding spinach untill it is all chopped. Use olive oil to loosen if necessary.
2. Add goat cheese and pulse to combine, again adding olive oil to loosen.
3. Once combine add salt to taste – about 2t.
4. Toss with hot (un-rinsed) pasta.
