Ingredients

• 50g walnut halves, coarsely chopped
• 1 tablespoon olive oil
• 32 fresh sage leaves
• 1 teaspoon olive oil, extra
• 1 garlic clove, crushed
• 250ml (1 cup) Pauls extra-light thickened cream
• 30g Castello blue cheese, crumbled
• Salt & freshly ground black pepper
• 1 x 625g pkt Latina veal tortellini
• Rocket salad, to serve

Method

• Step 1 Place the walnuts in a frying pan over medium heat and cook, stirring, for 2 minutes or until toasted. Transfer to a plate.
• Step 2 Heat the oil in a medium frying pan over medium heat. Add the sage leaves and cook for 1-2 minutes or until golden and crisp. Use a slotted spoon to transfer sage leaves to a plate lined with paper towel. Discard oil.
• Step 3 Heat the extra oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and reduce heat to low. Simmer, stirring occasionally, for 5 minutes or until heated through. Remove from heat. Add the cheese and stir until cheese melts. Taste and season with salt and pepper.
• Step 4 Meanwhile, cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Drain well. Add the tortellini to the cream mixture and gently toss to coat.
• Step 5 Spoon the tortellini among serving bowls. Sprinkle with walnuts and top with sage leaves. Serve immediately with the rocket salad with lemon dressing.