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This was fabulous !! I used almonds and basil and a handful of mushrooms that needed cooking. The basil was from my garden. It made a generous sauce and we so enjoyed the bespoke flavours made for a supermarket product. More than 5 stars !!

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katew November 25, 2011

What a delicious recipe Karen and this kind of recipe ticks ALL my boxes for simple, rustic food with lots of Ooomph! I used 300g of tortellini stuffed with Roquefort cheese and walnuts, so the sauce was a BIG hit with this! 300g fed the two of us generously for lunch with a side salad. I used fresh thyme and parsley from the garden and creme fraiche instead of cream. This was a REAL hit with both of us and a great way to "dress up" a pre-packed pasta. Made for Veg'n'Swap for you, the VIP guest! And also for Thyme, Herb of the month in the French Forum! Merci encore, FT:-)

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French Tart February 26, 2010

I usually buy 4 large containers of cheese tortellini at a time, preparing one & freezing the other 3, so I always have that ingredient around! I followed this recipe right on down & had a great-tasting side for dinner, thanks to you! As unusual as this is, I'd like to make it again for company & cut back on the size of the servings (maybe get 6 or even 8 out of it) & season it with lemon pepper! Thanks for sharing this very nice recipe! [Tagged & made in Please Review My Recipe]

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Sydney Mike February 19, 2010
Cheese Tortellini With Nutty Herb Sauce