Cheese Tortellini with Walnut Pesto
Oct 20th, 2008 by admin
Serves: 4
· 1 cup(s) walnuts
· 1/3 cup(s) lightly packed flat-leaf parsley with stems removed
· 2 clove(s) garlic, smashed
· 3 tablespoon(s) grated Parmesan cheese, plus more for serving
· 1/2 cup(s) olive oil
· 1/2 teaspoon(s) salt
· 1/4 teaspoon(s) fresh-ground black pepper
· 1 pound(s) fresh or frozen cheese tortellini
· 1 tablespoon(s) butter
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 the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
Tips
Fresh tortellini, is sold in the refrigerator section of most supermarkets. When I made this I added halved cherry tomatoes at the end with the pesto, because I did not have time to make a salad. I skipped the butter. It was plenty tasty without it. Not only was this a quick and easy meal, it was very delicious – rich and very filling.