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 caloriescarbohydrate: 57.1 gcholesterol: 61.1 mgfat: 60.7 gfiber: 5 gprotein: 22.2 gsaturatedFat: 13.2 gservingSize: -sodium: 812.2 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Cheese Tortellini with Walnut-Parsley Pesto
Directions
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Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender, pulse into a coarse puree.
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.
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.