- 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.
- 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.
Tips & Techniques
Fresh, Frozen and Dried Tortellini: We 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.