Fresh four cheese tortellini is combined with garlicky roasted asparagus and crunchy walnuts, topped with a garlic-parmesan cream sauce. This dish comes together in less than thirty minutes—perfect for weeknight Italian!

This post is sponsored by Sprouts Farmers Market and California Walnuts. I received a free sample of the product. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!

Did you know that today is National Walnut Day? I love using walnuts in a variety of recipes, but my favorite way is in pasta dishes! They make a fantastic crunchy topping that goes great with creamy dishes. I also like to use in them in pesto in place of pine nuts (they’re so expensive!!).

Today, Sprouts challenged me to come up with a dinner recipe to celebrate National Walnut Day, using walnuts! I’ve been loving pre-made pasta from the deli section at Sprouts– ravioli, tortellini, and fresh fettuccine. Sprout’s four-cheese ravioli cooks in 4-5 minutes and goes great with any sauce– especially this garlic parmesan cream sauce!

I added in the fresh asparagus for something green, and it was on sale. Loving the green pop. Crunchy walnuts are a great topper for this creamy, cheesy dish. Walnuts are an excellent source of plant-based omega-3’s, which is important for heart health and can help reduce the risk of heart disease!

More than 25 years of research shows how walnuts play a role in heart health, brain health, and cancer. Not only are they super healthy, but the have the awesome flavor and crunch that makes them perfect for so many dishes. Like I said– they can be used as a mix-in, a garnish, or even in place of other nuts in pestos!

Here’s the recipe for Cheese Tortellini with Parmesan Cream Sauce, Walnuts & Roasted Asparagus:

Cheese Tortellini with Parmesan Cream Sauce, Walnuts & Roasted Asparagus

Servings 2

Ingredients

1 pkg Sprouts Four Cheese Tortellini
1 bunch asparagus washed, trimmed, cut into thirds
1/4 tsp garlic powder
1/4 cup grated parmesan cheese
2 Tbsp salted butter
2 tsp minced garlic
1/2 tsp onion powder
2 Tbsp all-purpose flour
1/4 cup walnuts unsalted, chopped
2 cups milk
1/2 tsp salt
1/4 tsp black pepper
1 cup shaved parmesan

Instructions

Preheat your oven to 400 degrees F.
Cook the tortellini according to package instructions. Drain and set aside.
Meanwhile, toss the asparagus in the olive oil, garlic powder and grated parmesan. Place onto a foil-lined baking sheet and roast in the oven for 10 minutes.
In a saucepan, combine the butter, garlic and onion powder over medium heat. Let cook for a few minutes, and then whisk in the flour. Cook for two minutes. Add the walnuts, milk, salt and pepper. Cook on medium-low for about 5 minutes, or until the mixture begins to thicken.
Add the shaved parmesan and stir to melt. Add the tortellini and asparagus.

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