Lemon Cream Tortellini


1 package (20 ounces) fresh cheese tortellini
2 tablespoons butter
2 cloves garlic, minced
2 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 lemon
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese
Fresh chopped parsley


Cool tortellini according to package directions. In a large pan, melt butter over medium heat. Add butter and cook 30 seconds, stirring constantly. Add heavy cream and bring to a boil. Turn down the heat and whisk Parmesan cheese, zest and juice of one lemon, and some salt and pepper. Simmer sauce until it thickens a bit. Stir in pasta and heat to warm. Serve with chopped parsley and extra Parmesan cheese on top.

Recipe from Festival Foods.

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