Cheese Tortellini With Walnut Pesto

• 1 cup walnuts
• 13 cup fresh flat-leaf parsley, thick stems removed and lightly packed
• 2 garlic cloves, smashed
• 3 tablespoons parmesan cheese, plus more for serving
• 12 cup olive oil
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 lb cheese tortellini, frozen
• 1 tablespoon butter

1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
2. Cook the tortellini, in a large pot of salted water*, until just done.
3. 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.
4. I don't reccomend the dried tortellini) Reserve 1/2 cup of the pasta water.
5. (Don't forget this!
6. It is easy to do).
7. Drain the tortellini.
8. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.
9. Mix until the butter melts.
10. If the pasta seems dry, add more of the reserved pasta water.
11. Sprinkle with additional Parmesan and pass more at the table.
12. *The water should be as salty as a broth.

walnuts, parsley, garlic, parmesan cheese, olive oil, salt, ground black pepper, cheese tortellini, butter

Taken from www.food.com/recipe/cheese-tortellini-with-walnut-pesto-473245 (may not work)