Cheese Tortellini with Walnut Pesto

Ingredients

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

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...

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