Cheese Tortellini with Walnut Pesto

1. 1

   In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

2. 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.

3. 3

   Reserve 1/2 cup of the pasta water.

4. 4

   Drain the tortellini.

5. 5

   Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.

6. 6

   If the pasta seems dry, add more of the reserved pasta water.

7. 7

   Sprinkle with additional Parmesan and pass more at the table.

8. 8

   Wine Recommendation: Look for a crisp, acidic white wine to cut through the richness of the walnuts.

9. 9

   A sauvignon blanc from either California or New Zealand would be suitable.

* Per serving · 4 servings · Values may vary.

No additional tips available.