A lemony butter sauce with pancetta and peppery arugula dress up cheese tortellini. Saving a bit of pasta cooking water is always a good idea; it bulks up the sauce but is thicker than water as it has some starch from the cooked pasta in it.
-
Cheese Tortellini with Pancetta and Wasabi Arugula
-
Tuscan-Style Marinated Goat's Cheese
Lively, gutsy, crowd-pleasing flavours. An appetizer that rewards greatly for so little effort.
_-_(500x500).jpg?w=120&h=120&quality=100)