Spring Vegetable Tortellini with Anchovies & Toasted Walnuts
This easy anchovy and spring vegetable tortellini has it all – fresh veggies, protein, and an irresistible taste! Whip it up in 25 minutes by following three simple steps.
Spring Vegetable Tortellini with Anchovies & Toasted Walnuts
Total Time 30 minutes
Servings 4 Servings
Ingredients
- 1 18 oz. package cheese tortellini
- ¼ cup/2 oz. extra virgin olive oil
- ¼ cup/1 oz. finely chopped garlic
- 1 Tbsp./ ½ oz. anchovy paste
- ¼ cup/2 oz. toasted walnuts finely chopped
- 1 cup/4 oz. snow peas sliced in half on the bias
- 2 cups/8 oz. cherry tomatoes halved
- ¼ cup/2 oz. lemon juice
- ¼ cup/1 oz. finely chopped parsley
Instructions
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Bring a large pot of salted water to the boil. Cook the tortellini according to package directions. Drain and reserve.
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In a large sauté pan, heat the olive oil with the garlic and anchovy paste. When the garlic is aromatic and starting to brown, after about 30 seconds, add the walnuts, snow peas and cherry tomatoes. Add the lemon juice. Stir in the tortellini.
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Divide between 4 bowls. Sprinkle with parsley.
Recipe Notes
An exclusive SharethePasta.org recipe.
