0.3 cup lightly flat-leaf parsley with thick stems removed packed
2 cloves garlic smashed
0.3 teaspoon fresh-ground pepper black
0.5 cup olive oil
3 tablespoons parmesan cheese grated plus more for serving
0.5 teaspoon salt
1 cup walnuts
Equipment
food processor
pot
blender
Directions
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.
Fresh, Frozen, and Dried Tortellini: We recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets. Frozen are a close second and great to have on hand. Both of these are better than dried.
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.
