Cheese Tortellini with Walnut Pesto - News, Weather and Classifieds for Southern New England

Cheese Tortellini with Walnut Pesto

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1 cup walnuts

1/3 cup lightly packed flat-leaf parsley with thick stems removed

2 cloves garlic, smashed

3 tbsp. grated Parmesan cheese, plus more for serving

1/2 cup olive oil

1/2 tsp. salt

1/4 tsp. fresh-ground black pepper

1 pound fresh or frozen cheese tortellini

1 tablespoon butter

Method of Preparation:

1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

2. 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.

3. 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.

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