Spinach Ricotta Tortelloni and light Pesto

single portion

150g Tortelloni with Spinach and Ricotta
20-30g Basil
small clove garlic roughly sliced
about 5-10g roasted Pine Nuts
20ml Sunflower Oil
20g Table Cheese, finely grated
salt

Preparation and cooking (about 5min)
Boiled the Pasta 3min, according to instructions, adding a little salt to the water.
Placed the Basil, garlic, Pine Nuts, most of the Cheese, 15ml Sunflower Oil and about 30ml of the salted cooking water in a jug. Blended with hand blender.
Placed Pasta in very hot dish, drizzled 5ml Sunflower Oil to loosen, then poured on the Pesto and put the remaining Cheese on top.

Complete protein 12g
Saturated fats 9.7g
n.b.: labelling of protein in Pasta is not separated into complete and incomplete. Guessed that about half the 11.1g stated as protein is complete and added that to the 6.4g from the Table Cheese.