Tortellini With Pistachio Sauce

For Tortellini: Heat 1 Tb. of oil in a frying pan over medium heat. Saute the nuts for 2 minutes while stirring constantly and then drain on a paper towel.

In food processor or blender, puree the nuts, oil, lemon juice and the garlic. Add the cream and cheese. Process until well incorporated. Cover and let sit.

Meanwhile, cook the tortellini according to package instructions. Drain pasta. Return to pot and mix well with the sauce. Serve immediately. You can garnish with chopped pistachios and some cheese.

For Pistachio Sauce: Pulse the pistachios in a food processor until coarsely chopped, or chop by hand. Transfer to a bowl.

Mince the garlic, then sprinkle with salt and mash to a paste. Scrape into the pistachios. Add the lemon zest and juice, olive oil, water, orange flower water, parsley, mint and pepper. Stir well to combine.

The sauce can be made 2 hours ahead and kept at room temperature. Perfect for pastas and seafood.