Tortellini with Ligurian Walnut Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tortellini with veetable fillin (fresh)
- 0.5 slice ½ / n toast bread
- 15 g parmesan, rated
- 1 clove garlic
- 2 tablespoon olive oil
- 40 g walnuts, round
- 100 ml milk
- Salt and pepper from the mill
- 30 g walnuts, chopped, for arnish
Print Recipe
Pin Recipe Instructions
- Soak the toast in the milk. Add the nuts, parmesan, olive oil and garlic and mix everything into a creamy, slightly liquid mixture. Possibly stir in a little more milk. Season to taste with salt and freshly ground pepper.
- Cook the tortellini in salted water according to the instructions on the packet, then drain and mix with the walnut sauce. Heat again.
- Sprinkle with chopped walnuts before serving.
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