Cheese Tortellini with Walnut Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can use other tortellini such as mushroom or meat instead. The pesto is also great with just about any plain pasta.
Ingredients
1 c. walnuts
1/3 c. lightly packed flat-leaf parsley with thick stems removed
2 clove garlic
3 tbsp. grated Parmesan cheese
1/2 c. olive oil
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 lb. fresh or frozen cheese tortellini (see Tips below)
1 tbsp. butter
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment