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    You are in: Home / Recipes / Cheese Tortellini With Walnut Pesto Recipe
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    Cheese Tortellini With Walnut Pesto

    Cheese Tortellini With Walnut Pesto. Photo by OrmondEater

    1/1 Photo of Cheese Tortellini With Walnut Pesto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    OrmondEater's Note:

    I got this recipe from an issue of Food & Wine. It is fast, easy and all the ingredients can be kept on hand for a long time. The exception is the parsley. It is one of our all time favorites.

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    Units: US | Metric


    1. 1
      In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
    2. 2
      Cook the tortellini, in a large pot of salted water*, until just done. The cooking time will depend on the brand you use (mine takes 8 minutes and you could use the fresh you find refrigerated in the grocery. I don't reccomend the dried tortellini) Reserve 1/2 cup of the pasta water. (Don't forget this! It is easy to do).
    3. 3
      Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. Mix until the butter melts.
    4. 4
      If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
    5. 5
      *The water should be as salty as a broth.

    Ratings & Reviews:


    Nutritional Facts for Cheese Tortellini With Walnut Pesto

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 824.4
    Calories from Fat 524
    Total Fat 58.2 g
    Saturated Fat 12.0 g
    Cholesterol 58.6 mg
    Sodium 1076.7 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 4.3 g
    Sugars 1.9 g
    Protein 21.5 g

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