This delicious dish can be prepared in the time it takes water to boil plus 5 minutes.
The wine you choose is important because that is what will flavor the sauce. Use something you really like. I used Kenwood Yulupa Chardonnay - a wine from Sonoma County, Calif., a gift from from my brother and sister-in-law. This wine is partially barrel fermented in Oak barrels which gives it a substantial bitey taste. and makes it [assionate enough for cooking yet substle enough for dinking. The fresh basil also is essential.
12 ounces refrigerated or frozen tortellini
3 Tablespoons butter
1/4 cup chopped pecans
1/3 cup chopped onions
Fresh basil leaves, torn
Salt & black pepper to taste
3/4 cup dry white wine
2/3 cup whipping cream
Freshly-grated Parmesan cheese
* Cook 12 ounces refrigerated or frozen tortellini. I prefer the frozen.Rosetto Cheese Tortellini which cooks in 3-5 minutes. But you can use your favorite.
* While the tortellini water is boiling, saute 1/4 cup chopped pecans in 1 1/2 Tablespoons butter. Cook for three minutes and then remove pecans to a bowl.
* Saute 1/3 cup chopped onions (I use vidalias, but scallions work well too) in remaining 1 1/2 Tablespoons butter.
* Stir in 3/4 cup dry white wine and 2/3 cup whipping cream. Season with salt and freshly-ground black pepper to taste.
* Cook sauce until it is reduced to about 1 cup - this should take about 5 minutes. Be aware that this sauce is łthin˛ - not thick like most cream sauces. This is the way it is supposed to be.
* When sauce is reduced, stir in torn basil leaves and sauteed pecans.
* Drain tortellini and stir into sauce.
* Serve at once with freshly-grated Parmesan cheese.
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