Whipped goats cheese tortellini, vintage cheddar & toasted pine nut cream sauce
What you need:
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.
Use this farce to fill the tortellini.
Once filled, blanch the pasta in salted boiling water and refresh in ice water. Keep to the side until needed.
Simmer and keep warm to serve.
To serve, refresh tortellini in boiling water, toss in pine nut sauce, and place in serving dish.
Garnish with fresh pomegranate, lemon zest and watercress.