Cheese Tortellini with Walnut Pesto

Cheese Tortellini with Walnut Pesto
Photo by © Melanie Acevedo

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
  • ½ cup olive oil
  • + 11 more ingredients
    • 2 cloves garlic, smashed
    • 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

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

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