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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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âI like to plant Italian flat-leaf parsley in a long terra-cotta planter, so I have it on hand,â says Barb Kramer of Endwell, New York. âThe Italian parsley really lends itself to this pasta dish.â Ingredients:
1 package (9 ounces) refrigerated cheese tortellini |
1/2 cup butter, cubed |
1/2 cup minced fresh parsley |
1/3 cup chopped walnuts, toasted |
1/4 cup shredded parmesan cheese |
coarsely ground pepper to taste |
Directions:
1. Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper. Yield: 3 servings.
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