Tortellini with Roasted Tomatillo Sauce
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.
Servings 4 people
Ingredients
- 8 medium sized tomatillos husks removed
- 6 whole cloves garlic
- 2 tablespoons extra virgin olive oil divided
- 1 bag 10 oz. cheese tortellini pasta
- 4 cups raw loosely packed spinach leaves
- ¼ cup chicken or vegetable broth
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 10 cherry tomatoes halved
- 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.
