Creamy Watercress Tortellini Recipe
This delicious tortellini recipe features meat or cheese tortellini smothered in a watercress and herb sauce. Great for a family meal.
1 large bunch watercress
1 clove elephant garlic, finely crushed
4 tbsp. half and half cream
1 tsp. salt
1 tsp. black pepper
1 tbsp. sunflower oil
12 oz. meat- or cheese-filled tortellini
4 sprigs of cilantro to garnish
fresh grated Parmesan cheese to serve
Using a food processor, add watercress, elephant garlic, cream, salt, and black pepper. Blend until watercress is finely chopped. Set aside.
Cook tortellini in a pan of boiling water for 10 minutes. Add oil to prevent sticking.
Meanwhile, put watercress sauce in a pan. Heat gently, stirring continuously for 5 minutes until slightly thickened.
Drain tortellini and put on individual dinner plates. Pour equal amounts of watercress sauce on top of pasta. Garnish with cilantro. Serve hot with Parmesan cheese, a side salad, and lots of crusty bread.