This tortellini sauce has a some Latin American flair. Tomatillos are roasted with garlic and olive oil, blended with fresh spinach and roasted tomatoes, then tossed with queso fresco cheese.
Prep Time 35 minutesminutes
Cook Time 10 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Author Lisa B.
Ingredients
8medium sized tomatilloshusks removed
6whole cloves garlic
2tablespoonsextra virgin olive oildivided
1bag10 oz. cheese tortellini pasta
4cupsraw loosely packed spinach leaves
¼cupchicken or vegetable broth
2tablespoonsfresh oregano leaves
2tablespoonsfresh thyme leaves
1tablespoonsugar
1teaspoonkosher salt
1teaspoonred pepper flakes
10cherry tomatoeshalved
Salt and pepper to taste
Crumbled queso fresco cheese
Instructions
Preheat oven to 400 degrees. Quarter tomatillos. Place on a baking sheet with garlic cloves. Drizzle tomatillos and garlic cloves with olive oil. Place in oven and roast for 35 minutes.
Combine roasted tomatillos, garlic, spinach, broth, oregano, thyme, sugar, salt, and pepper flakes in a blender or food processor. Process until sauce is smooth and well blended. Season with salt and pepper.
Cook tortellini according to package directions. While pasta is cooking, drizzle tomatoes with remaining olive oil. Sprinkle with salt and pepper. Roast in oven for 8 – 10 minutes. Add roasted tomatoes to warm, drained pasta. Pour tomatillo sauce over pasta and toss to combine. Garnish each plate with crumbled queso fresco cheese.