For 2 people
1 Packet of tortellini Bertagni four cheese
1 Tablespoon of butter
1/2 Cup of roughly chopped walnut
1 Pear peeled and cubed
1 Cup of roughly chopped rocket
Parmigiano Reggiano to garnish.
- In a large pan fry the butter and the pears on a medium heat for a couple of minutes adding 1/2 a cup of water to help soften the pears. Add the walnuts and season with a little salt and black pepper
- Cook the Tortellini in a large pot of salted boiling water for three minutes. Drain them well and add them into the pan
- Sprinkle the rocket all over and toss them about. Serve with extra Parmigiano Reggiano on top.