How to Make Cheese Tortellini with Walnut-Parsley Pesto - A Step-by-Step Guide

There's nothing quite like a comforting bowl of pasta, and this recipe for Cheese Tortellini with Walnut-Parsley Pesto is sure to satisfy your cravings. The creamy cheese-filled tortellini paired with the flavorful, herby pesto is a winning combination that will have your taste buds singing.

What sets this dish apart is the homemade walnut-parsley pesto. It's a refreshing twist on the classic basil pesto, with the earthy richness of walnuts and the bright freshness of parsley taking c...

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Ingredients

  • 1 cup walnuts
  • ½ cup olive oil
  • ⅓ cup lightly packed flat-leaf parsley leaves
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 cloves garlic, smashed
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh cheese tortellini
  • 1 tablespoon salted butter

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
  • Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.
  • Nutrition

    837 cal.

    • Total Fat: 61g
    • Saturated Fat: 13g
    • Cholesterol: 61mg
    • Sodium: 812mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 8mg
    • Calcium: 96mg
    • Iron: 1mg
    • Potassium: 175mg