Cheese and Spinach Tortellini with Sun-Dried Tomato Pesto

Cook time -
Servings -

Ingredients

San Remo Cheese and Spinach Tortellini 350g
½ cup of rocket
¼ cup olive oil
½ cup of sun dried tomatoes
4 thin slices of prosciutto, grilled crispy
¼ cup parmesan
1 garlic clove

Cheese and Spinach Tortellini with Sun-Dried Tomato Pesto

Method

Cook pasta as per packet directions. Place all the ingredients, except the prosciutto into a food processor and blend until smooth. Heat the sauce in a pan on low heat. Once pasta is cooked, strain and toss through the sauce. Serve and to finish crumble crispy prosciutto over the top.