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Source: Food and Wine Quick from Scratch

Cheese Tortellini with Walnut Pesto
One of the quickest pesto sauces you’ll come across and a perfect match for cheese tortellini.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
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1 cup walnuts
1/3 cup lightly packed flat leaf parsley, with thick stems removed
2 garlic cloves, smashed
3 tablespoons Grated Parmesan cheese, plus more for serving
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound fresh or frozen cheese-filled tortellini
1 tablespoon 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.


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