Nothing says summer like favorite produce options being back in season. This pasta dish incorporates tasty veggies like snow peas and cherry tomatoes to pull together a light and refreshing meal in only 30 minutes.
This guest-post recipe is courtesy of Pasta Fits and will make approximately 4 servings. You can visit their website to learn more about them and to get additional free recipes.
Vegetable Tortellini with Anchovies and Toasted Walnuts Recipe
1 18 oz. package cheese tortellini
1/4 cup/2 oz. extra virgin olive oil
1/4 cup/1 oz. finely chopped garlic
1 Tbsp./ 1/2 oz. anchovy paste
1/4 cup/2 oz. toasted walnuts finely chopped
1 cup/4 oz. snow peas sliced in half on the bias
2 cups/8 oz. cherry tomatoes halved
1/4 cup/2 oz. lemon juice
1/4 cup/1 oz. finely chopped parsley
Bring a large pot of salted water to the boil. Cook the tortellini according to package directions. Drain and reserve.
In a large sauté pan, heat the olive oil with the garlic and anchovy paste. When the garlic is aromatic and starting to brown, after about 30 seconds, add the walnuts, snow peas and cherry tomatoes. Add the lemon juice. Stir in the tortellini.
Divide between 4 bowls. Sprinkle with parsley.
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I like this recipe. The anchovy paste should add a nice saltiness to the recipe.
I have to admit to never ever having tried anchovies. Not because they sound bad, just never exposed to them. I love fish and am not opposed at all. I think in a dish like this they would be great.
I love anchovies in Caesar salad but have never used them or anchovy paste in any other recipe. I want to try this recipe soon. Very appealing.
This sounds really tasty. I never would’ve thought of adding walnuts, but I think it would add a nice flavor and crunch.
This is such a unique and tasty sounding recipe. I want to give it a try!