Do you remember those pumpkin scones I made last week? Well I finally got around to using the rest of the canned pumpkin! I found this recipe last year in Food Network magazine but couldn’t remember which issue. Luckily they put all of their recipes online. For the full recipe, click here. I didn’t use all of the ingredients listed, but feel free to choose what you like!
- 20 oz. package cheese tortellini
- 1 Tbsp. unsalted butter
- 1/2 cup canned pure pumpkin
- Pinch of nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese
- Pepper and salt