Express Spinach Tortelloni with Roasted Pepper Butter, Walnuts, and Lemon

Instructions

1. 1

   1. Bring a large pot of water to a boil and add the salt. Cook the tortelloni according to package directions until tender, usually 3 to 5 minutes. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

2. 2

   2. While the tortelloni cook, heat a large skillet over medium heat. Add the olive oil and walnuts, and toast for 2 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add the butter. Once melted, stir in the garlic and red pepper flakes and cook for 30 seconds over medium heat, without letting the garlic brown too much.

4. 4

   4. Add the finely chopped roasted red pepper and cook for 2 minutes to concentrate the flavor. Stir in the cooking cream, lemon zest, 2 tablespoons of lemon juice, and black pepper. Cook for 1 more minute until the sauce is smooth.

5. 5

   5. Add the fresh spinach to the skillet and let it wilt for 1 minute. If the sauce becomes too thick, add a little of the reserved pasta water at a time.

6. 6

   6. Add the drained tortelloni and grated Parmesan cheese. Toss gently for 1 to 2 minutes until the pasta is evenly coated in the sauce.

7. 7

   7. Divide into plates and finish with the toasted walnuts on top and, if desired, a little extra Parmesan. Serve immediately. If you need to keep it warm, do so over very low heat; if you choose to briefly broil an extra bit of cheese on top, do it at 392°F / 200°C for 2 to 3 minutes.