Cheese Tortellini with Walnut Pesto Recipe

Cheese Tortellini with Walnut Pesto Recipe

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.

Preparation: 15 minutes
Cooking: 12 minutes
Total: 27 minutes



  • 1cupwalnuts
  • 1cupflat leaf parsley,thick stems removed, lightly packed
  • 2clovegarlic
  • 3tbspparmesan cheese,grated
  • ½cupolive oil
  • ½tspsalt
  • ¼tspfresh ground black pepper
  • 1lbcheese tortellini,fresh or frozen
  • 1tbspbutter


  1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

  2. 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.

  3. Reserve half a cup of the pasta water.

  4. Drain the tortellini.

  5. Toss with ¼ cup of the reserved pasta water, the walnut pesto, and the butter.

  6. If the pasta seems dry, add more of the reserved pasta water.

  7. 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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