Tortiglioni in Cream Cheese and Spinach Pesto

Name: Tortiglioni in Cream Cheese and Spinach Pesto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 portion tortiglioni (uncooked); 120g cream cheese; 10 cherry tomatoes (halved); 3 garlic cloves; 1 cup baby spinach; 1/4 cup cashews (raw); 2 tbsp olive oil; 1 tbsp lemon juice; 3 1/2 tsp black pepper (cracked or ground); 1/4 tsp salt

6 steps

Updated at: Mon, 16 Oct 2023 11:15:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1175.6 kcal (59%)

Total Fat87.7 g (125%)

Carbs82.3 g (32%)

Sugars13.7 g (15%)

Protein24.6 g (49%)

Sodium999.7 mg (50%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 portiontortiglioni

1 cupbaby spinach

¼ cupcashews

raw

2 Tbspolive oil

1 Tbsplemon juice

3 ½ tspblack pepper

cracked or ground

¼ tspsalt

Instructions

Step 1

Cook tortiglioni as per packaging instructions.

Step 2

While waiting for tortiglioni to cook, add all other ingredients except tomatoes into a blender. Blend until you get a liquid mixture, you may have to stop and push greens down once or twice. Set aside.

Step 3

Once tortiglioni is cooked, drain and set aside. Return the used pan or skillet onto the stovetop.

Step 4

Transfer pesto mixture from the blender to the pan or skillet and heat on medium low. Once warmed, transfer cooked tortiglioni into the pesto and combine well.

Step 5

Turn off the heat, then add tomatoes and give a final mix so that everything is well coated.

Step 6

Serve immediately.