Cheese Tortellini With Walnut Pesto Recipes

CHEESE TORTELLINI WITH WALNUT PESTO

Steps:

• 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.

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

Steps:

• Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
• Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

TORTELLINI WITH SPINACH WALNUT PESTO

Steps:

• Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
• Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
• Heat 1 cup chicken stock or broth to a boil and remove from heat.
• Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
• Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

CHEESE TORTELLINI WITH WALNUT PESTO

Steps:

• In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
• 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).
• Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. Mix until the butter melts.
• If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
• *The water should be as salty as a broth.