Total Time
Prep 10 mins
Cook 15 mins

This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.

Ingredients Nutrition


  1. Chop parsley in a blender or food processor.
  2. With motor still running, add pine nuts, garlic cloves, basil and salt.
  3. Continue processing until garlic is finely chopped.
  4. Slowly drizzle in olive oil.
  5. Then stop machine and fold in parmesan cheese.
  6. Cook tortellini according to package directions.
  7. Drain and toss with sauce.
  8. Serve as an appetizer at room temperature with toothpicks.
  9. Or serve chilled as a salad.
  10. Can also serve warm as a pasta dish.


Most Helpful

I used pre-made pesto & whole wheat tortellini. I tried a small bowl warm, and then refrigerated the rest. I took the cold leftovers as lunch with me the next day... it was so tasty and even better then! definitely a keeper, very versatile. thanks!

megs_ October 17, 2008

A lifesaver! We hadn't been to the grocery store in a while and I was scrounging for something to make for dinner last night. I was delighted to find a tasty-looking recipe that had such staple ingredients. We substituted the spaghetti for tortellini (since that's what we had) and halved the oil. It was still a bit oily for my tastes. I might substitute some water for some of the oil next time. The taste, though, was absolutely fantastic!

La Fee Verte May 08, 2007

I loved it; this is definitely going to be a make-again recipe. I will change one thing though; I thought the 2/3 cup of olive oil was FAR too much. Please note however that I am not one for fatty foods. I will definitely make this with 1/2 cup next time, maybe even less. Thank you so much for the recipe, mandabears! =)

Shelby, the wannabe chef January 26, 2007

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