Cheese Tortellini with Walnut Pesto

Ingredients

• ½ teaspoon salt
• ½ teaspoon salt
• ¼ teaspoon fresh-ground black pepper
• 1 pound fresh or frozen cheese tortellini
• ½ cup olive oil
• 3 tablespoons grated Parmesan cheese, plus more for serving
• ¹/₃ cup lightly packed flat-leaf parsley with thick stems removed
• + 11 more ingredients
• • 1 cup walnuts
  • ¹/₃ cup lightly packed flat-leaf parsley with thick stems removed
  • 3 tablespoons grated Parmesan cheese, plus more for serving
  • ½ cup olive oil
  • 1 pound fresh or frozen cheese tortellini
  • 1 tablespoon butter
  • ¼ teaspoon fresh-ground black pepper
  • 2 cloves garlic, smashed
  • 1 tablespoon butter
  • 1 cup walnuts
  • 2 cloves garlic, smashed

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, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain...

View full recipe at My Recipes