Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 837
- Carbohydrate: 57g
- Fat: 61g
- Fiber: 5g
- Protein: 22g
- Sugar: 4g
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