Cheese Tortellini with Walnut-Parsley Pesto recipe

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Ingredients

1 cup walnuts
½ cup olive oil
⅓ cup lightly packed flat-leaf parsley leaves
4 tablespoons grated Parmesan cheese, divided
2 cloves garlic, smashed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound fresh cheese tortellini
1 tablespoon salted butter

Nutrition Info

836.6 calories
carbohydrate: 57.1 g
cholesterol: 61.1 mg
fat: 60.7 g
fiber: 5 g
protein: 22.2 g
saturatedFat: 13.2 g
servingSize: -
sodium: 812.2 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender, pulse into a coarse puree.

  2. Fill a large pot with lightly salted water and bring to a rolling boil, stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.

  3. Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

Recipe Yield

4 servings

Recipe Note

The best pesto.

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