Shell around 200g of walnuts; toast gently in a low oven to colour slightly and tickle out their flavour.
Place them in a pestle and mortar with 2 cloves of garlic and a pinch of sea salt.
Add 1/3 tbsp chilli flakes, 5 tbsp crème fraîche and 75g Pecorino Romano and stir well to combine.
Drizzle in some extra virgin olive oil and stir in the leaves from a small bunch of flat leaf parsley, 60g of toasted breadcrumbs and lemon zest. Taste and add a little more salt if necessary.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place tortelloni in the saucepan. Spoon over the walnut sauce and the pasta cooking liquid.
Stir gently to combine and divide into warm plates.
CURATED BY SKYE GYNGELL