Herbs & Spices

From the "Kids' Corner" - Cheese Tortellini with Nutty Thyme & Parsley Sauce

1 pound ricotta-filled tortellini or ravioli
3 1/3 ounces walnuts, chopped into small pieces
2 ounces butter
2/3 cup pine nuts
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
Salt and pepper
1/4 cup fresh ricotta cheese
1/4 cup cream

Cook tortellini according to package directions. Drain and return to pan.

While pasta is cooking, heat butter in heavy pan over medium heat until foaming. Add walnuts and pine nuts and stir for 5 minutes or until golden brown. Add parsley, thyme, salt and pepper.

Beat the ricotta with the cream. Add nut mixture to the drained pasta and toss to combine. Top with a dollop of the ricotta/cream mixture.

Serves 4 to 6.

From “The Essential Vegetarian Cookbook,” Borders Group, Inc. 2005.

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