YIELD: 8 servings
PREP TIME: 25 mins
COOKING TIME: 5 mins


WHAT YOU NEED

• 10 3/5 oz goat’s cheese

• 15 1/5 fl oz Anchor™ Chef’s Cooking Cream

• 1/4 bunch -lemon thyme

-sea salt & pepper

• 1 1/10 lb pasta dough

• 2 diced shallots

• 1 2/5 oz toasted pine nuts

• 1 oz Anchor™ Vintage Cheddar

• 1 pomegranate

• 1 lemon, zested

• 1/2 bunch watercress


HOW IT’S DONE

1. In a food processor, combine goat’s cheese, 5 fl oz Anchor™ Chef’s Cooking Cream, lemon thyme, salt and pepper until the consistency is light and fluffy. 

2. Use this farce to fill the tortellinis.

3. Once filled, blanch the pasta in salted boiling water and refresh in ice water. Keep to the side until needed.

4. To make pine nut sauce,  lightly sauté shallots, remaining Anchor™ Extra Yield Cooking Cream, crushed pine nuts and Anchor™ Vintage Cheddar.

5. Simmer and keep warm to serve.

6. To serve, refresh tortellinis in boiling water, toss in pine nut sauce, and place in serving dish. 

7. Garnish with fresh pomegranate, lemon zest and watercress.