How to Cook Spinach And Ricotta Tortellini with Green Pesto Pasta (Kale, Almond and Coconut).
When it comes to Pasta and Pizza, my mind and heart goes MAMA-MIA.Italy has beautiful food culture. When I went to Italy, I was hungry every single second. I mean walking down the old street in Torino, smelling delicious pizza and pasta cooking in the shop and the way Italian talks, it just mesmerized me. I cannot take that moment from my head. I had the best rabbit Bolognese and best pizza. Its true pizza we have in Australia, it’s good, but you have to visit Italy to have their traditional food. Spinach And Ricotta Tortellini with Green Pesto Pasta (Kale, Almond and Coconut) it an Amazing Dish
When i was working in France my Sous Chef was an Italian guy, his name is Fabio brilliant Chef. Fabio basics were very strong and I have grasped the vast amount of his cooking skills. We shared each other experiences. Why I’m telling you this story because i want you to know this is a Michelin Star dish. I learnt Spinach And Ricotta Tortellini with Green Pesto Pasta (Kale, Almond and Coconut) dish in France Le Relais d’Auteuil – Restaurant à Paris
How to use it?
- Green Pesto: You can spread on the toast and sever with tomato and radicchio salad.
- Green Pesto: You can use as a green pesto sauce, just need to add bit water to make it liquid.
- Green Pesto: you can use it with fish and orange salad
- Green Pesto: You can use this artichoke bruschetta with bocconcini cheese.
- Green Pesto: You can mix this with an arancini ball mix and make arancini balls.
Seriously, there are many ways you can use Green pesto and it stays Green for a long time.
Here is the video for you watch
My point is anyone can cook beautiful dish. If you follow the my guideline step by step. You will be proud of yourself by cooking incredible food which has full of flavor.
This Recipe you can use for any Pasta, Lamb, Fish. Even you can use for Tartine.
10 leaves of kale, washed and chopped
80 gm almond
200ml olive oil
100 gm coconut
100 ml coconut water
2green chilli ( if you like)
salt ( himalayan salt According to your taste)
half lemon juice
250 gm fresh tortellini Pasta
5 leaves of sage.
1: Place all the ingredients for pesto in the blender (Apart from coconut water)and blitz it .
2: Add coconut water according to your requirement and consistency.
3: Make a smooth Green pesto.
4: Put the water to boil in the pot to cook pasta.
5: Once the water starts to boil, place pasta and let it cook.
6: Once pasta is cooked, drain all the water.
7: Hot pan, place 100 ml water and add your Green pesto to make sauce.
8: Once the sauce is hot, add the pasta and mix it gently.
9: If you think, not enough Green pesto, then add more and same for the pasta.
10: If it’s too dry, add a bit of water or leftover coconut water. Always check seasoning.
11: Add Sage herbs and Parmesan, serve it.