Spinach Tortellini with Prosciutto, Pesto and Mushrooms

What my boyfriend's mother made for my boyfriend's birthday dinner.

That is one lucky boyfriend.

The address is on the bag. Go to there.

As an aside, you can click on my Neighborhood page to read all about the history of Caputo's Fine Foods!

Prep time. Chop yer garlic.

Wash and dry your ‘shrooms.

Take a picture of your spinach…

But then wash that, too.

I feel like fresh prince of parse goes into EVERYTHING, don’t you?

Basil grows in my parents’ driveway. Make a bouquet!

Now rip those damn leaves off.

And then I killed your vegetarian tortellini dream.

Prosciutto’s close-up because we’re so happy she’s here.

The only thing she’s missing is a cape.

Ok, so now it’s time to saute all this shizz. Olive oil in a pan. In goes garlic.

Prosciutto, chopped, follows. Let it brown…

And then add your ‘shrooms.

(Left) Boiling water for your torts. (Right) Covered pan of garlic, prosciutto & ‘shrooms.

Cook for a good while until your ‘shrooms shrink and brown.

Also, realize that you only have 30 minutes until the season 4 premiere of Jersey Shore. Freak out a little bit.

Brown and Beautiful.

Fwish! In flies your chopped basil and parse.

Prosciutto sure looks healthy when spinach is covering it!

The spinach wilts down in a matter of minutes and this is what it looks like.

The address is on the container. Again, go to there.

OBVIOUSLY.

Hoo boy.