Cheese Tortellini with Walnut-Parsley Pesto
This cheese tortellini is served with a pesto made of fresh walnuts, Parmesan, and parsley.
Add walnuts, oil, and parsley.
In a food processor or blender, combine 3 tablespoons of Parmesan cheese with the garlic, salt, and pepper; process into a coarse puree.
Tortellini is added after the water has been added, stirred, and brought back to a boil in a big pot filled with lightly salted water.
Cook with the lid off, stirring occasionally, for 7 to 8 minutes, or until the tortellini float to the top and the filling is hot.
Tortellini should be drained while saving 1/2 cup cooking water.
Tortellini should be mixed with butter, walnut pesto, and 1/4 cup of the pasta water that was saved.
If the mixture seems dry, add more cooking water.
Add the final 1 tablespoon of Parmesan cheese and serve more to the table.