Cheese Tortellini in Pistachio Cream Sauce

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Cook & Prep Time 30 Minutes
Serves 4
Cheese Tortellini in Pistachio Cream Sauce
2 Lb Penn Mac's Ricotta Cheese Tortellini
1 Cup Pistachio's (Ground)
5 Tablespoons Extra Virgin Olive Oil
1 Cup Heavy Cream
3/4 Cup Grated Romano Cheese
1 Tablespoon Crushed Red Pepper Flakes
Salt & Pepper

1.) Fill a large pasta pot with cold water and turn heat on high. When water is at a rolling boil,
add plenty of salt then add the 2 Lb's of Cheese Tortellini's. Cook for about 7 TO 8 minutes
2.) Ground 1 Cup of Pistachio's in a blender till very fine
3.) Heat 5 Tablespoons of Extra Virgin Olive Oil in a Large non-stick skillet on medium heat.
4.) Add the Cup of Ground Pistachio's to the skillet and continue cooking and combining the
pistachio's in the mixture for 1 minute, till you have a paste-like consistency.
5.)Turn your skillet down low to a simmer, add 1 Cup of Heavy Cream and 1 Tablespoon of
Crushed Red Pepper Flakes and 2 or 3 Pinches of Italian Black Pepper along with 1/2 Cup Grated Romano Cheese.
(Reserve 1/4 Cup of RomanoCheese for garnish)
Stir constantly until heated through....... Remove from heat, and let rest till your Tortellini's are cooked.
(Your Cream Sauce will thicken as it sits.)
6.) When pasta is done, drain well, return tortellini's to the pasta pot and gently toss in your Pistachio Sauce mixture.
Be carful not to break up your Tortellini's too much.
7.) Serve immediatly and sprinkle on lots of Grated Romano Cheese.