Cheese Tortellini with Walnut Pesto INGREDIENTS 1 cup walnuts 1/3 cup lightly packed flat-leaf parsley with thick stems removed 2 cloves garlic, smashed 3 tablespoons grated Parmesan cheese, plus more for serving 1/2 cup olive oil 1/2 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 pound fresh or frozen cheese tortellini 1 tablespoon of butter HOW TO MAKE THIS RECIPE In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table. NOTES Fresh, Frozen, and Dried Tortellini We recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets. Frozen are a close second and great to have on hand. Both of these are better than dried. SUGGESTED PAIRING Look for a crisp, acidic white wine to cut through the richness of the walnuts. A Sauvignon Blanc will be perfect.
Breaded chicken and honey roasted vegetables. (1/2 HexB + 1.5 syns) How to make it: To make the breadcrumbs, I just blitzed up 1 slice of wholemeal breads. I then sat it in an oven proof dish in a warm grill for them to dry out. You probably don’t have to do this. I also soaked the chicken in egg, salt, pepper and garlic for about an hour. Then rolled them in the breadcrumbs. This is either 1/2 HexB or 3 syns. For the veg, I cut up tomatoes, peppers, onions, sweet potato, courgette and baby potatoes. Through them all in the oven covered in fry light. Cooked them for about 30 mins, pulled them out and added 1.5 syns of honey and put them back in while you’re doing the chicken Felt so naughty!!