Nutty Cheese Tortellini

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This is so easy and tasty! Found it in Taste of Home magazine.
- Ready In:
- 20mins
- Serves:
- Units:
10
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ingredients
- 1 (9 ounce) package refrigerated cheese tortellini
- 1⁄2 cup butter, cubed
- 1⁄2 cup fresh parsley, minced
- 1⁄3 cup walnuts, chopped and toasted
- 1⁄4 cup parmesan cheese, shredded
- fresh coarse ground black pepper, to taste
directions
- Cook tortellini according to directions, drain.
- In the same pan, melt butter.
- Stir in the tortellini, parsley and walnuts, toss to coat.
- Sprinkle with Parmesan cheese and pepper.
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RECIPE MADE WITH LOVE BY
@nemokitty
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@nemokitty
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"This is so easy and tasty! Found it in Taste of Home magazine."
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This was SO delicious! It was fast and easy but your guests will never know it! It has such a great combination of flavors - buttery, fresh, sweet, savory, crunchy! It was exactly what I was looking for. (I didn't use all of the butter though -- just 6 Tbsp. -- that was plenty we felt.) Thank you so much for this awesome, tasty, wonderful recipe!Reply
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This is another wonderful recipe that's so much more than the sum of it's parts. I actually made just enough for a side to accompany a smoked pork chop and some broccolini. Next time (and there will be a next time) I'll make this the main. I used the cheese pasta ask for and cooked the walnuts in the butter for awhile before adding everything else back in. Wish I could give this more than 5 stars.Reply
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Outta site yummy and amazingly simple to make on a week night! I used dried rainbow tortellini and after cooking them they doubled in size and definitely weighed more than 9 oz. Therefore I just guessed on the remaining ingredients, adding the correct proportions as I deemed fit. I cut back on the butter a bit I know, but added plenty of toasted walnuts and parsley. Yum! [Made for the I Recommend Tag Game].Reply
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This recipe is easy and absolutely delicious. The addition of the walnuts, and of course the butter, really took the tortellini up a notch. Next time I will add additional walnuts as everyone seemed to fight over them. Needless to say, I had no leftovers. Thanks for a great recipe. Made for PAC, 2011.Reply
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