Blue-cheese tortellini with walnuts

10 Ingredients

• 50g walnut halves, coarsely chopped

• 1 tbsp olive oil

• 32 fresh sage leaves

• 1 tsp olive oil, extra

• 1 garlic clove, crushed

• 250ml (1 cup) Pauls extra-light thickened cream

• 30g Castello blue cheese, crumbled

• Salt & freshly ground black pepper

• 1 x 625g pkt Latina veal tortellini

• Rocket salad, to serve

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5 Method Steps

• Place the walnuts (50g walnut halves, coarsely chopped) in a frying pan over medium heat and cook, stirring, for 2 minutes or until toasted. Transfer to a plate.

• Heat the oil (1 tbsp olive oil) in a medium frying pan over medium heat. Add the sage leaves (32 fresh sage leaves) and cook for 1-2 minutes or until golden and crisp. Use a slotted spoon to transfer sage leaves to a plate lined with paper towel. Discard oil (1 tsp olive oil, extra).

• Heat the extra oil in a large frying pan over medium heat. Add the garlic (1 garlic clove, crushed) and cook, stirring, for 30 seconds or until aromatic. Add the cream (250ml (1 cup) Pauls extra-light thickened cream) and reduce heat to low. Simmer, stirring occasionally, for 5 minutes or until heated through. Remove from heat. Add the cheese (30g Castello blue cheese, crumbled) and stir until cheese melts. Taste and season with salt and pepper (Salt & freshly ground black pepper).

• Meanwhile, cook the tortellini (1 x 625g pkt Latina veal tortellini) in a large saucepan of boiling water following packet directions or until al dente. Drain well. Add the tortellini to the cream mixture and gently toss to coat.

• Spoon the tortellini among serving bowls. Sprinkle with walnuts and top with sage leaves. Serve immediately with the rocket salad (Rocket salad, to serve) with lemon dressing.

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Better for you

Recipes with a Health Score of 6.8+