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Blue-cheese tortellini with walnuts
Blue-cheese tortellini with walnuts
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate veal tortellini with a luscious blue cheese sauce, topped with crispy sage and walnuts.
Ingredients:
  • 50g walnut halves, coarsely chopped
  • 18.20 gm olive oil
  • 32 fresh sage leaves
  • 4.60 gm olive oil, extra
  • 1 garlic clove, crushed
  • 250ml (1 cup) extra-light thickened cream
  • 30g blue cheese, crumbled
  • Salt & freshly ground black pepper
  • 1 x 625g pkt veal tortellini
  • Rocket salad, to serve
Instructions:
  • Toast the walnuts in a frying pan over medium heat, stirring occasionally, for about 2 minutes until fragrant. Remove from heat and transfer to a plate.
  • In a medium frying pan over medium heat, sizzle the sage leaves in hot oil until they turn golden and crisp, about 1-2 minutes. Transfer the sage leaves to a paper towel-lined plate using a slotted spoon and discard the oil.
  • Heat some extra oil in a large frying pan over medium heat. Cook the garlic, stirring, for about 30 seconds until fragrant. Pour in the cream and reduce heat to low. Simmer, stirring occasionally, for 5 minutes until heated through. Remove from heat and stir in the cheese until melted. Season with salt and pepper to taste before serving.
  • While the sauce is simmering, cook the tortellini in a pot of boiling water according to the package instructions until al dente. Drain the tortellini well and toss it gently in the cream mixture to coat.
  • Divide the tortellini into individual serving bowls. Scatter walnuts over the top and garnish with sage leaves. Serve promptly alongside the rocket salad dressed with lemon vinaigrette.

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