Food Recipes Dinner Pasta and Noodle Dishes Cheese Tortellini with Walnut Pesto 5.0 (2,726) 6 Reviews 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.Plus: More Pasta Recipes and Tips By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 26, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © Christina Holmes Yield: 4 Ingredients 1 cup walnuts ⅓ cup lightly packed flat-leaf parsley with thick stems removed 2 cloves garlic (smashed) 3 tablespoons grated Parmesan cheese (plus more for serving) ½ cup olive oil ½ teaspoon salt ¼ teaspoon fresh-ground black pepper 1 pound fresh or frozen cheese tortellini 1 tablespoon butter 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. Notes 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. Suggested Pairing 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. Originally appeared: July 2012 Rate It Print