Spinach tortellini with creamy walnut sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Fresh spinach tortellini |
| With cheese filling | ||
| 3 | tablespoons | Olive oil |
| ⅔ | cup | Walnut pieces |
| 1 | cup | Heavy cream |
| 1 | cup | Grated Parmesan cheese |
| Salt and pepper | ||
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 6-7 min. Drain well.
2. While the pasta is cooking, heat the olive oil in a large frying pan. Add the walnuts and cook over medium heat, stirring, until the nuts are toasted, about 3 min.
3. Add the cream to the pan and bring to a boil over medium-high heat. Cook 1 min. Stir in the Parmesan cheese. Season to taste with salt and pepper.
4. Drain the pasta and add to the sauce. Toss gently and serve immediately.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 59
Submitted By DIANE LAZARUS On 12-29-95