Cheese Tortellini With Walnut Parsley Pesto Food

CHEESE TORTELLINI WITH WALNUT PESTO

Steps:

• 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.
• Wine Recommendation: 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.

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

Steps:

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

TORTELLINI WITH SPINACH WALNUT PESTO

Steps:

• Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
• Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
• Heat 1 cup chicken stock or broth to a boil and remove from heat.
• Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
• Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

PARMESAN-PESTO TORTELLINI

Steps:

• Cook tortellini as directed on package, omitting salt.
• Meanwhile, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.
• Drain tortellini; place in large bowl. Add pesto; mix lightly.

NUTTY CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper.

CHEESE TORTELLINI WITH CREAMY PESTO SAUCE

Steps:

• In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
• While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
• Add the can of cream of mushroom soup and milk. Mix well.
• Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
• Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
• Add the tomatoes. Continue stirring, adding the salt and pepper.
• Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
• Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
• Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
• Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
• Dish up into separate bowls. This dish cools quickly, so serve promptly.
• Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.

BUCATINI WITH WALNUT-PARSLEY PESTO

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
• Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
• Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
• Do Ahead
• Pesto can be made 2 days ahead. Cover and chill.

CHEESE TORTELLINI WITH WALNUT PESTO

Steps:

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

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

Steps:

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