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.


  1. 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
  2. Cook the Tortellini in a large pot of salted boiling water for three minutes. Drain them well and add them into the pan
  3. Sprinkle the rocket all over and toss them about. Serve with extra Parmigiano Reggiano on top. 

Buon Appetito!