Cheese Tortellini with Walnut-Parsley Pesto

The best pesto.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 1 cup walnuts

  • ½ cup olive oil

  • cup lightly packed flat-leaf parsley leaves

  • 4 tablespoons grated Parmesan cheese, divided

  • 2 cloves garlic, smashed

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 pound fresh cheese tortellini

  • 1 tablespoon salted butter


  1. Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.

  2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.

  3. Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

Nutrition Facts (per serving)

837 Calories
61g Fat
57g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 837
% Daily Value *
Total Fat 61g 78%
Saturated Fat 13g 66%
Cholesterol 61mg 20%
Sodium 812mg 35%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 22g
Vitamin C 8mg 38%
Calcium 96mg 7%
Iron 1mg 8%
Potassium 175mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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