Cheese Tortellini with Walnut Pesto

Photo by © Melanie Acevedo
Ingredients
- 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
- 1 cup walnuts
- + 11 more ingredients
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- 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
- ½ teaspoon salt
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 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...
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