a top-notch pesto.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 Facts
| Calories | 837 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 13 g |
| Sodium | 812 mg |
| Sugars | 4 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |