A delightful twist on a classic tortellini dish, combining creamy textures with the crunch of walnuts and the freshness of herbs.
Boil the tortellini in a large pot of salted water until tender, then drain.
Stir the tortellini occasionally to prevent sticking.
In a saucepan, melt the butter over medium heat.
Use medium heat to avoid burning the butter.
Add the toasted walnuts to the melted butter and stir for a minute.
Toasting the walnuts enhances their nutty flavor.
Pour in the cream and stir until the sauce is smooth.
Warm the cream slightly before adding to prevent curdling.
Add the cooked tortellini to the sauce and toss to coat evenly.
Ensure the tortellini is well coated with the sauce.
Sprinkle with grated Parmesan cheese, fresh parsley, and black pepper before serving.
Serve immediately for the best flavor and texture.
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