Creamy Tortellini with Leeks & Walnuts

Trim the ends of the leek then thinly slice it. Place it in a colander and rinse thoroughly to remove any grit.

Heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and leek. Season with salt and pepper and add the Herbes de Provence. Cook for 6 to 7 minutes, stirring.

Meanwhile, in a pot of boiling salted water, cook the tortellini according to the package instructions. Drain at the end of cooking and set aside.

Check the leeks are cooked, then add the cream. Mix well and continue cooking for 1 more minute.

Add the tortellini and mix again.

Serve the creamy leek tortellini in a deep plate. Sprinkle with crushed walnuts if you have some, then adjust the seasoning to taste. It's ready!