Super Bowl Recipe - Port City Spinach Artichoke Pesto

[Thank you Bob of Newmarket, NH for sharing this recipe!]

Ingredients:

• 2 cans Artichoke Hearts
• Fresh Spinach
• Grated Asiago Cheese
• Red Onion
• 2 or 3 Anchovy Fillets
• 2 cloves Garlic (finely chopped)
  
• 4 Tbsp Olive Oil
• Pine Nuts
• 1 pound Tortellini (cooked_
• Toothpicks
  

Preparation:
Heat 2 Tbsp olive oil in a medium saucepan pan on low heat. Add anchovy fillets and cook them into the oil. Add garlic and heat for 2-3 more minutes. In a food processor, puree artichoke hearts, baby spinach leaves, remaining olive oil and onion. Add to saucepan with olive oil mixture. Stir in tortellini. Serve as a main dish or as an appetizer with a toothpick in each individual tortellini.

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