Friday Letters & Food Friday-Pesto Tortellini Salad

Dear Friday, I always seem to start out with Friday on these letters. It's a great day, because the weekend is almost here! We have a lot planned (as usual-I'm a planner), but it's nice to have a to-do list or I would seriously do nothing. On the list for the weekend: set up David's Moms' new Ipad they got her for mother's day, cars oil changed, get and put down pine straw, finish my embroidery projects, sort papers/old mail in the office, meal planning/grocery shopping, graduation party, pool party, drawing out plans for fence for HOA and of course playing with buddy. Dear David, Yay! Glad you are back in town, you were gone too long this week. Can't wait to see you.  Dear Max and Mom, I am jealous of your day you have planned. Kinsley is hanging with family today so Mom and Max are heading to play in the fountains, maybe the mall and lunch. Dear Blurb Blog Book, I am still working on you for my pregnancy book. It seems easy enough, but when they take 1 post and make it 10 pages, that isn't cool so now I have to go through and spend 30 mins per post and that is not fun, but it's necessary. I have got to get on this.

I had a lot of requests for me to put up this recipe after people saw it on instagram (follow me at Jens871). This recipe is a great main meal dish or would be great for a pot luck side.  They said to eat it cold, but who has time for that so we ate it warm and it was great. This recipe comes from Katies Cucina.

Ingredients
    1 package of refrigerated whole wheat tortellini (I used 2 and doubled recipe for leftovers for lunch)
    ½ bag of spinach (I used kale pieces)
    ¼ cup pesto from sauce aisle
    ¼ cup sun dried tomatoes
    ¼ cup artichoke hearts, drained and cut (get the non marinated kind)
    3 tbsp pine nuts, toasted
    ½ cup grated parmesan cheese

Instructions
    In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
    In a small saute pan toast the pine nuts until they are golden brown then set to the side. This step is a must, I know it's easier if you don't do it, but it doesn't take long and really does make a difference taste wise.
    In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated parmesan cheese. Mix well until incorporated. Refrigerate for at least 2 hours and serve cold. Remember, if you are pressed for time, this is really a simple weeknight meal that can be eaten warm and was delicious! One thing that is also great about this, it's meatless and filling!