Ingredients:
- Fresh Spinach and Ricotta Tortellini Pasta - 250gr
- Olive oil - 2 tablespoons
- Garlic - 1 chopped clove
- Cream - 2 dL
- Grated Parmesan cheese
- Pistachios
- Salt and Pepper QB
Preparation:
- Cook the Tortellini according to the package (usually 2 minutes to get the dough on the spot) in tempered salt water, drain and set aside;
- In a frying pan add the olive oil and the garlic to sauté;
- As soon as you sauté add the cream, season with pepper to taste and add the dough;
- Bring to a boil for a few minutes to refine the sauce;
- Place on a plate, grate the Parmesan cheese and add the pistachios.
Serve immediately.
Bon appétit
