Olive Garden Salad Dressing
INGREDIENTS:
-waldine van geffen vghc42a- 1/4 c Walnuts; chop
12 oz Ravioletti or tricolored 3/4 c Heavy whipping cream
-- tortellini; cooked 1/4 ts Black pepper
2 tb Ex-virgin olive oil 2 c Fresh parmesan; grate
8 oz Mushrooms; slice
-waldine van geffen vghc42a- 1/4 c Walnuts; chop
12 oz Ravioletti or tricolored 3/4 c Heavy whipping cream
-- tortellini; cooked 1/4 ts Black pepper
2 tb Ex-virgin olive oil 2 c Fresh parmesan; grate
8 oz Mushrooms; slice
Heat olive oil in large skillet over medium heat.
Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.
Serve pasta with sauce.
Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.
Serve pasta with sauce.