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Tortellini: Tortellini with Pistachio Sauce

Source of Recipe

Beat That! Cookbook


List of Ingredients

3/4 cup shelled pistachios
5 tablespoons olive oil
2 tablespoons fresh lemon juice
2 large garlic cloves
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 pound fresh or frozen (unthawed) tortellini


Recipe

Unless the pistachios are unsalted, put them in a sieve and rinse off the salt under cold water; dry them well on paper towels. Heat 1 tbl. of the oil in small skillet over medium heat. Add the pistachios and saute for 2 minutes, stirring constantly. Drain on more paper towels. In a food processor, puree the nuts, the remaining 1/4 cup olive oil, the lemon juice and garlic. Add the cream and parmesan and process for a few seconds more. Cover the mixture and let it sit. Meanwhile, cook the tortellini in plenty of boiling salted water according to package directions, 7-9 minutes. Drain the tortellini well. Return them to the pot and toss them with the sauce. Serve immediately, sprinkling each serving with chopped pistachios and grated parmesan cheese. Serves 4.