Tortellini with Roasted Tomatillo Sauce
by Lisa Bynum
from the April/May 2017 issue of Eat Drink Mississippi
8 medium sized tomatillos, huskes 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
1/4 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
Preheat oven to 400 degrees F. Quarter tomatillos. Place on a baking sheet with garlic cloves. Drizzle tomatillos and garlic 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, and roast in the oven for 8 to 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.