Cheese Tortellini With Walnut Pesto
photo by OrmondEater
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup walnuts
- 1⁄3 cup fresh flat-leaf parsley, thick stems removed and lightly packed
- 2 garlic cloves, smashed
- 3 tablespoons parmesan cheese, plus more for serving
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb cheese tortellini, frozen
- 1 tablespoon butter
directions
- In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
- Cook the tortellini, in a large pot of salted water*, until just done. The cooking time will depend on the brand you use (mine takes 8 minutes and you could use the fresh you find refrigerated in the grocery. I don't reccomend the dried tortellini) Reserve 1/2 cup of the pasta water. (Don't forget this! It is easy to do).
- Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. Mix until the butter melts.
- If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
- *The water should be as salty as a broth.
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