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Buttery tortellini with sage and pumpkin seeds

Cook Time10 mins
Total Time10 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 400 g tortellini (~ 3 1/2 cups)
  • 2 tbsp Bertolli with Butter
  • 8 leaves fresh sage, roughly torn
  • 1 tbsp pine nuts
  • 1 tbsp pumpkin seeds
  • Vegetarian parmesan-style cheese, to serve


  • Boil the tortellini in plenty of water, until fully cooked (usually around 4 - 5 minutes).
  • Meanwhile, melt the Bertolli with Butter in a large frying pan, and add the torn sage leaves and pine nuts. Cook over a fairly low heat for a couple of minutes, stirring regularly, until the pine nuts are golden. Add the pumpkin seeds.
  • When the pasta is cooked, drain it and add it to the pan. Toss to combine, and serve topped with vegetarian parmesan-style cheese.