| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 1/4 cup | pine nuts |
| 2 tabelspoons | extra-virgin olive oil |
| 1 | small onion, diced |
| 2 cloves | garlic, chopped |
| 2 tabelspoons | dry white wine |
| 1/4 cup (4 ounces) | heavy whipping cream |
| 1/2 cup (2 ounces) | gorgonzola cheese, crumbled |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 2 tabelspoon | fresh chives, cut into 1-inch strips |
ROAST pine nuts in pan until very lightly browned. Set aside.
HEAT olive oil in a large skillet. Add onion and garlic and saute until transparent. Add white wine and whipping cream and simmer for 3-4 minutes.
ADD Gorgonzola cheese and continue to simmer for 3 minutes.
COOK Tortelloni according to package directions.
ADD roasted pine nuts, salt, pepper and drained Tortelloni to skillet. Turn off heat, cover and let sit for 2 minutes.
GARNISH with chives. Serve immediately.