Cheese Tortellini with Walnut Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 1 cup(s) walnuts • 1/3 cup(s) lightly packed flat-leaf parsley with thick 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 (see Tips below) • 1 tablespoon(s) butter
• In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
• 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 & Techniques
Fresh, Frozen and Dried Tortellini:
• I recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets.
• Frozen are a close second and great to have on hand.
• Both of these are better than dried.
Wine Recommendation:
• Look for a crisp, acidic white wine to cut through the richness of the walnuts.
• A sauvignon blanc from either California or New Zealand would be suitable.
Number of Servings: 4
Recipe submitted by SparkPeople user LINATIKGAL.
• 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 & Techniques
Fresh, Frozen and Dried Tortellini:
• I recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets.
• Frozen are a close second and great to have on hand.
• Both of these are better than dried.
Wine Recommendation:
• Look for a crisp, acidic white wine to cut through the richness of the walnuts.
• A sauvignon blanc from either California or New Zealand would be suitable.
Number of Servings: 4
Recipe submitted by SparkPeople user LINATIKGAL.
Nutritional Info Amount Per Serving
- Calories: 760.6
- Total Fat: 46.3 g
- Cholesterol: 73.1 mg
- Sodium: 719.8 mg
- Total Carbs: 67.1 g
- Dietary Fiber: 6.0 g
- Protein: 24.2 g