Spring Vegetable Tortellini with Anchovies & Toasted Walnuts

Ingredients

• 1 pound Lilly’s Five Cheese Tortellini or Tri-Color Five Cheese Tortellini
• ¼ cup/2 oz. extra virgin olive oil
• ¼ cup/1 oz. finely chopped garlic
• 1 Tbsp./ ½ oz. anchovy paste
• ¼ 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
• ¼ cup/2 oz. lemon juice
• ¼ cup/1 oz. finely chopped parsley

How to Make It

1. Boil Tortellini in salted water for 4 to 5 minutes; drain and reserve.
2. In a large sauté pan, heat olive oil with garlic and anchovy paste.
3. When the garlic is aromatic and starting to brown, after about 30 seconds, add the walnuts, snow peas, cherry tomatoes, and the lemon juice.
4. Stir in the tortellini until well-incorporated, then divide between 4 bowls; sprinkle with parsley to serve.

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