Rutherford Recipes

 ***Buttered Walnut & Parsley Tortellini***

Ingredients:

1 package tortellini (four cheese or spinach)

1/4 cup walnuts

2 Tbsp parsley

2-3 Tbsp butter 

1/4 cup Parmesan

Black Pepper

1. Chop walnuts in to smaller pieces. Also take parsley off stalk and chop in to smaller pieces.

2. Toast walnuts in pan until they start to smell nutty and brown slightly.

3. Take nuts out of pan, turn off burner and drop 2 Tbsp butter in pan.

4. Cook tortellini until almost all done. (This is fast if you purchase the Bertolli brand in the refrigerator section.)

5. Drain pasta, reserve a small amount of pasta water.

6. Turn on skillet with melted butter to Med and add pasta to pan - allow to simmer for a minute or two, adding butter if needed. Then add walnuts, parsley, black pepper and stir. Finally, add Parmesan cheese and stir in. (Add pasta water here if things start to get clumpy.)

This recipe is a base for something that you can play with. If you like nuts, add a few more, same for parsley and cheese. (We have also used pumpkin seeds in a pinch here and found them to be fairy affective.)

***Sweet Potato, White Beans, Yum!***

Ingredients:

Sweet Potatoes 

Pesto

White Beans

Olive Oil

Rosemary

Salt & Pepper

Butter

1. Roast sweet potatoes.

2. Add olive oil (3-4Tbsp) to small sauce pan. Flavor with rosemary (2-ish Tbsp), salt and pepper. Allow to simmer for a few minutes to infuse the oil. 

3. Then add white beans (1 can - can up recipe to make more). Simmer al together for 5-15 minutes until beans start to turn slightly mushy or pull them before then if that’s not your texture preference.

4. Layer roasted sweet potato with butter, white bean mixture and pesto. Yum!