Recipe information
Ingredients for - Cheese Tortellini with Walnut Pesto
2. c. lightly packed flat-leaf parsley with thick stems removed -
4. 3 tbsp. grated Parmesan cheese -
8. 1 lb. fresh or frozen cheese tortellini (see Tips below) -
How to cook deliciously - Cheese Tortellini with Walnut Pesto
1. Stage
In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
2. Stage
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
3. Stage
Wine Recommendation: Look for a crisp, acidic white wine to cut through the richness of the walnuts. A sauvignon blanc from either California or New Zealand would be suitable.
