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.
Serves:
Ingredients
- 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
Instructions
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In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
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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.
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Reserve half a cup of the pasta water.
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Drain the tortellini.
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Toss with ¼ cup of the reserved pasta water, the walnut pesto, and the butter.
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If the pasta seems dry, add more of the reserved pasta water.
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Sprinkle with additional Parmesan and pass more at the table.
Nutrition
- 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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