Reviewed: Feb. 19, 2009

I tried this scrumpcious dish for dinner one night. From 1 to 10 I give it a 30!

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B&L's Finest

Cooking Level: Intermediate

Home Town: Plainfield, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

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Reviewed: Oct. 29, 2007

This turned out very nicely, although I did make a couple moderations. I used both red and yellow peppers simply for colour. I also used oil instead of butter. Before adding the cream to the skillet, I whisked 1 tbsp of white flour into the cold cream to add thickness. And I added a good amount of parmesean cheese in with the onions and basil and also some fresh ground black pepper. In the end it worked out really well, but I do agree with the user who said it could stand some salt (that's something to be said since I am the type of person who never adds salt to anything). The sauce didn't have as much taste as I would have liked and I think salt would remedy this perfectly.

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Proclaimthename

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

Very good the first night, but the sauce separated when reheated for lunch...

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MCANDEE

Cooking Level: Beginning

Home Town: Laguna Hills, California, USA

Living In: Mammoth Lakes, California, USA

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Reviewed: Jun. 15, 2006

I followed the recipe exactly, minus the walnuts. I served sliced Italian sausage on the side, and garlic bread. This was sooooooo good, and my husband loved it too. I will be adding this to my regular menu!

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Breezy

Cooking Level: Expert

Home Town: Arcadia, California, USA

Living In: San Clemente, California, USA

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Reviewed: Apr. 19, 2004

This was good. I've made it a couple of times already. My only complaint is the sauce is a little thin and I think it could stand some added salt. Perhaps boiling the pasta in salty water and adding parmesan to the sauce would make a difference. Still I will make it again.

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Mary

Cooking Level: Intermediate

Living In: Grove City, Ohio, USA

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Reviewed: Aug. 14, 2003

Yum! I sautéed mushrooms with the garlic (in olive oil instead of butter). I also used just milk (less than called for) instead of cream and added some Parmesan cheese to help thicken the sauce. It was a thin sauce, but good! I didn't use walnuts either and it was great! I will make it again soon. I think it would be great with other fresh vegetables too (zucchini, squash, etc.)

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2RSMITHS

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Reviewed: Sep. 10, 2002

Although this recipe is similar to so many others that I have tried from this site, there was something about it that I found it to be tooo rich. I couldn't eat alot (and luckily, it doesn't make alot). It wasn't bad, and it had taste but I'm not sure if I will make this one again. I added some green bell peppers and some fresh sliced mushrooms. Perhaps the addition of grilled chicken strips? Or maybe the use of half and half or even less whipping cream? Or maybe, you just have to have a love for tortellini to like this. As for us, my daughter and I barely finished our plates and my boyfriend helped himeself to leftovers in the fridge instead of trying this.

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DREGINEK

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Reviewed: Jul. 17, 2002

This was wonderful. I left out the walnuts and I only had half and half. I also used store-bought pesto. It was great. My boyfriend had never tried pesto before absolutely loved it. It was a great quick meal. I will be making it often.

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