1 pound (or a little more) cheese tortellini
1 cup walnut halves and pieces
1 Tbs olive oil for toasting walnuts
zest of one lemon
1/3 - 1/2 cup rough chopped fresh parsley
2 cups thinly sliced peeled carrots
approx. 1/4 -1/3 cup extra virgin olive oil
black pepper to taste
grated parmesan cheese to taste
Get a large pot of water going for the tortellini.
Use a large heavy bottomed pan to toast about 1 cup of walnut halves and pieces in a little olive oil on medium to medium high heat....stirring or tossing regularly until lightly browned...and then take them out of the pan to cool.
Zest 1 lemon, chop about 1/3 - 1/2 cup fresh parsley and thinly slice about 2 cups of peeled carrots.
Add the carrots to the boiling water and cook those along for a few minutes until they're tender crisp and then use a slotted utensil to scoop those out of the pot, putting them onto a plate, and then add the cheese tortellini and cook those.
They'll float back up to the surface and you want to let them gently cook along for 3 - 4 minutes and then drain them through a colander in the sink.
Add them back to the pot, with the heat off, and add the carrots, the lemon zest, the chopped parsley, add a good crack of black pepper, a good splash of olive oil and add as much grated parmesan cheese as you like and toss to combine.
Then serve it up in individual bowls with more grated cheese if you like and finish with the toasted walnuts right on top.
You can wait to add the cheese until individual portions have been served...it can get a little congealed adding it to the pot.
Add more olive oil and squeeze a little lemon juice over each portion if you like.