As I’ve said before, I’m a big fan of Food and Wine magazine. They test their recipes thoroughly so there isn’t a lot of guesswork involved. I’m also a fan of refrigerated fresh pasta. It’s so easy to put together a fast weeknight dinner using this wonderful ingredient. If you made your own fresh tortellini, this week’s recipe from Food and Wine would be even tastier but it’s pretty darn good just the way it is. This is a very versatile pesto that can be used with any kind of pasta—it’s one of my favorites.
Cheese Tortellini with Walnut Pesto
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 cheese tortellini
1 tablespoon butter
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 ½ cup of the pasta water. Drain the tortellini. Toss with ¼ 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. Serves 4