Creamy Tortellini with Mushrooms and Pistachio
When the day is long and challenging, this creamy tortellini with mushrooms and pistachio will warm you up with rich flavors and a tasty, herby gremolata.
Print
Pin
Share on Facebook
Servings: 4
Calories: 734kcal
Equipment
Ingredients
Tortellini:
- 16 ounces store-bought cheese tortellini
- 2 teaspoons extra virgin olive oil
- 1 yellow onion (peeled and minced)
- 12 ounces cremini mushrooms (trimmed and thinly sliced)
- 5 cloves garlic (peeled and minced)
- 1 pint cherry tomatoes
- ½ teaspoon dry thyme
- 2 cups chicken stock
- ½ cup heavy cream (more or less to taste)
- 8 ounces green peas (fresh or frozen)
- Salt, pepper, and crushed red pepper to taste
Pistachio Gremolata:
- ½ cup shelled pistachios
- ½ cup parsley (freshly minced )
- ¼ cup Parmesan cheese (freshly grated)
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
Start the Pasta Water:
- Bring a large pot of salted water to a boil for the tortellini.
Prepare the Sauce:
- As you wait for the water to boil, prepare the sauce. Heat the extra virgin olive oil in a wide pot over medium heat. Add the diced onion and the sliced mushroom and cook, stirring often, for 8-10 minutes or until the mushroom begins to turn golden brown.
- Add the cherry tomatoes and cook for 3-4 minutes, turning often.
- Add the garlic and cook for 45 seconds or until fragrant. Season with thyme, salt, pepper, and crushed red pepper.
- Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. *Note: If you would like the dish to be more brothy, add more chicken stock to your preference.
Prepare the Pistachio Gremolata:
- Heat a small skillet over medium heat. Add the pistachios and cook for 1 minute until they're well-toasted but not burnt. Allow to cool for a few minutes. Transfer to a mortar and pestle and crush or place in a ziplock bag and crush with a rolling pin or heavy-bottomed pan.
- Add the pistachio to a bowl with the lemon juice, minced parsley, parmesan cheese and season with salt and pepper. Toss to combine and set aside.
Cook the Tortellini:
- Add the tortellini to the boiling water and cook according to package instructions. Drain.
Finish the Tortellini:
- Taste the sauce and season to your preferences. Bring to a low boil again to allow the sauce to reduce slightly. Add the heavy cream and the peas and reduce heat and simmer for 5 minutes. Stir in the cooked tortellini. Turn off the heat.
To Serve:
- Spoon the tortellini into bowls and garnish with the pistachio gremolata. Enjoy!
Nutrition
Calories: 734kcal | Carbohydrates: 80g | Protein: 33g | Fat: 33g | Sodium: 803mg | Fiber: 11g | Sugar: 15g | Vitamin C: 65mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!