How to make
The star of the show is the aromatic pesto, so start preparing it first. Chop the garlic, and put it in a deep narrow container, add the basil, spinach and pine nuts. Blend until the ingredients turn into a paste.
Add the water and stir.
Grate the cheeses finely and add them to the pesto. Season with salt, but try it first because if the Manchego cheese it too salty, you might not need a whole tsp of salt.
Cook the tortellini according to the instructions provided on the packet, and strain them. Mix the pasta with the pesto.
Cut the prosciutto into thin stripes, around 1/2 cm. Roll each piece to form a little rose bud.
Arrange the Prociuto rolls on the tortellini and serve.
Sprinkle with finely grated Parmesan cheese.
Enjoy your meal!
