Tortellini with endive and walnuts

Roast the walnuts in a dry, hot frying pan. Chop the nuts roughly and keep separate.

Heat the oil with the garlic on a low setting in a skillet until the garlic softs, but does not discolour. Add the chilli flakes and endive and stir fry for a few minutes until the vegetables shrink.

Cook the tortellini. Remove them from the pan and mix them with the endive. Sprinkle with a little olive oil and season with salt and pepper.

Spread over plates and sprinkle with the Parmesan cheese, walnuts and pine nuts.