Lemon Tortelloni Palermo

Updated at: Wed, 16 Aug 2023 23:50:12 GMT

Step 1

Adjust rack to top position and preheat oven to 400F.

Step 2

Wash and dry produce. Halve bell pepper, remove stem and seeds. Place on a baking sheet; drizzle each half with olive oil and season with salt and pepper. Arrange cut sides down. Roast on top rack until tender, 20-25 minutes.

Step 3

While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomatoes. Zest and quarter lemon.

Step 4

Melt 2 tbsp butter in a large pan over medium-high heat. Meanwhile, bring a medium pot of salted water to boil.

Step 5

Add scallion whites to pan; cook, stirring, 1 minute. Add tomato; cook, stirring, until slightly softened, 2-3 minutes.

Step 6

Add cream cheese and 1/2 cup water. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.

Step 7

Once pot of water is boiling, add tortelloni to pot. Cook stirring occasionally, until tender and floating to the top, 3-5 minutes. Reserve 1/2 cup pasta cooking water, then drain.

Step 8

Transfer roasted bell pepper to a cutting board; thinly slice.

Step 9

Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan, 2 tbsp butter, and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese melts and pasta is coated, 30-60 seconds.

Step 10

Stir in bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.

Step 11

Divide tortelloni between bowls. Sprinkle with scallion greens and remaining parmesan. Serve with any remaining lemon wedges on the side.

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