| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 1/4 cup | pine nuts |
| a pinch | salt |
| 2 tablespoons | butter |
| 1 clove | garlic, pressed |
| 1/2 cup | chicken broth |
| 1/3 cup | kalamata olives, pitted |
| 3/4 teaspoon | dried crushed red pepper flakes |
| 2 tablespoons | Parmigiano cheese, grated |
| 1 tablespoon | Pecorino Romano cheese, grated |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
SAUTE pine nuts and salt in a small saucepan over medium-low heat 5 minutes or until lightly browned. Set aside.
COOK Tortellini according to package directions.
MELT butter in a large skillet over medium heat. Add garlic to skillet and sauté 1 minute. Add broth, olives, and pepper flakes, and cook 2 minutes or until thoroughly heated.
DRAIN Tortelloni, and return to pot. Stir in chicken broth mixture, cheeses, and parsley.
TRANSFER to a serving platter or bowl. Sprinkle with pine nuts, and garnish with additional grated cheese, if desired. Serve immediately.