Cheese, Egg, and Cream Based Recipes - Tortellini with Fresh Parmesan and Avocado Cream

Ingredients                          

• 290 g/9 oz/1 packet tortellini stuffed with mushrooms

• 175 ml/6fl oz/3/4 cup double (heavy) cream

• 1 ripe avocado, peeled and stoned (pitted)

• 75 g/5 tbsp freshly grated Parmesan cheese

• 30 ml/2 tbsp lemon juice

• Salt and freshly ground black pepper

• Tiny watercress sprigs

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Method:

1. Cook the tortellini according to the packet directions. Drain and keep hot.

2. Meanwhile, place the cream in a saucepan and heat gently but do not boil.

3. Puree the avocado in a blender or food processor with the cheese and lemon juice, or mash well with a fork then beat until smooth.

4. Stir into the hot cream and season well. Heat gently for a further 2-3 minutes.

5. Add to the hot tortellini, toss well and serve straight away garnished with a few watercress sprigs.