Summary

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

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Instructions

1. 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.
2. Cook the tortellini in salted water according to the instructions on the packet, then drain and mix with the walnut sauce. Heat again.
3. Sprinkle with chopped walnuts before serving.