Three cheese tortellini with spinach pesto

Put the baby spinach, picked thyme, oregano, basil and rosemary, a garlic clove, whole cashews, olive oil, salt and pepper in a blender.

Blend for a few minutes until a vibrant green puree.

Bring a pot at least four to five times bigger than the amount of pasta to a rolling boil before adding the tortellini; otherwise the pasta waterlogs and sticks together.

Stir very gently once the pasta is in the water, and handle gently when draining to keep the tortellini intact.

Transfer the tortellini straight from the water to the pesto with a slotted spoon or strainer and toss or gently fold until completely coated.

Serve semi-wet and warm so the spinach does not wilt away; works hot or cold.