You only need 20 minutes to make this weeknight pasta — it’s a keeper.
Ingredients
1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving
1 large egg yolk
1 clove garlic
1 medium lemon
1/2 medium bunch fresh dill
1 1/4 cups heavy cream
1 1/4 cups low-sodium vegetable or chicken broth
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
20 ounces refrigerated or frozen cheese tortellini (do not thaw)
Instructions
Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated, and place in a small bowl. Add 1 large egg yolk and beat with a fork until a uniform, thick paste forms.
Mince 1 garlic clove. Finely grate the zest from 1 medium lemon (about 1 teaspoon), then juice the lemon (2 tablespoons). Pick the fronds from 1/2 medium bunch fresh dill and finely chop until you have 1/4 packed cup.
Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.
Remove the skillet from the heat. Add the lemon juice, dill, and Parmesan cheese-egg mixture. Stir vigorously to combine. Taste and season with more kosher salt and black pepper as needed. Top with grated Parmesan cheese if desired.
