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.

5 from 1 vote

Print Pin

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings:

Calories: 734kcal

Equipment

Large pot
Small skillet
Wide pot

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

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!