For the pesto: - 1 small beet roasted, peeled and cubed - 2 tbsp pumpkin seeds - 1 tbsp cashews or walnuts - 1 garlic clove peeled - 2 tbsp grated pecorino cheese or parmesan - 3 tbsp extra virgin olive oil - 1-2 tbsp fresh lemon juice to taste - salt and pepper to taste
Combine all pesto ingredients in a food processor and blend until smooth. Add salt and pepper to taste and transfer pesto to a bowl. Toast almonds in a non-sticking frying pan for 2-3 minutes until lightly golden, then reserve.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide among plates, sprinkle with toasted almonds and serve.