Cheese Tortellini with Walnut-Parsley Pesto
The best pesto.
- Serves: 4 persons
- 1cup walnuts
- ½cup olive oil
- ⅓cup lightly packed flat-leaf parsley leaves
- 4tablespoons grated Parmesan cheese, divided
- 2cloves garlic, smashed
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1pound fresh cheese tortellini
- 1tablespoon salted butter
Step 1Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
Step 2Fill 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.
Step 3Toss 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.