How To Make Cheese Tortellini with Walnut Pesto
The parsley-based walnut pesto sauce offers a good balance to the creamy cheese tortellini in this recipe. Serve it for dinner for a quick yet elegant dish.
In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
In a large pot of boiling, salted water, cook the tortellini until just done. This will take about 4 minutes for fresh and 12 minutes for frozen.
Reserve half a cup of the pasta water.
Drain the tortellini.
Toss with ¼ 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.
- Calories: 654.22kcal
- Fat: 40.66g
- Saturated Fat: 10.86g
- Trans Fat: 0.12g
- Monounsaturated Fat: 23.45g
- Polyunsaturated Fat: 4.01g
- Carbohydrates: 55.22g
- Fiber: 2.79g
- Sugar: 1.30g
- Protein: 18.54g
- Cholesterol: 60.00mg
- Sodium: 565.95mg
- Calcium: 281.22mg
- Potassium: 204.39mg
- Iron: 2.91mg
- Vitamin A: 145.01µg
- Vitamin C: 20.43mg
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