Best 5 Cheese Tortellini With Walnut Parsley Pesto Recipes
Indulge in a symphony of flavors with our cheese tortellini with walnut-parsley pesto recipe. This delectable dish combines the tender chewiness of tortellini, filled with a rich and creamy cheese, with a vibrant and aromatic walnut-parsley pesto. The nutty flavor of walnuts, the freshness of parsley, and the bright zest of lemon create a harmonious balance of flavors that will tantalize your taste buds.
In addition to the main recipe, this article also offers a versatile collection of pesto recipes that cater to different preferences and dietary needs. From a classic basil pesto to a creamy avocado pesto and a zesty arugula pesto, there's a pesto variation for every palate. Whether you're a pesto aficionado or new to the world of this flavorful sauce, this article has something for you. So, get ready to embark on a culinary journey that will leave your taste buds wanting more. Discover the perfect pesto to complement your favorite pasta, grilled meats, or roasted vegetables, and elevate your meals to a whole new level of deliciousness.
NUTTY CHEESE TORTELLINI
I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. -Barbara Penatzer, Vestal, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 650 calories, Fat 48g fat (25g saturated fat), Cholesterol 123mg cholesterol, Sodium 677mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
CHEESE TORTELLINI WITH WALNUT PESTO
Here's one of the quickest pesto sauces you'll come across. And it's a perfect match for cheese tortellini.
Categories pesto cheese with walnut tortellini
Yield 4
Number Of Ingredients 9
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.
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
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.
CHEESE TORTELLINI WITH WALNUT PESTO
I got this recipe from an issue of Food & Wine. It is fast, easy and all the ingredients can be kept on hand for a long time. The exception is the parsley. It is one of our all time favorites.
Provided by OrmondEater
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 824.4, Fat 58.3, SaturatedFat 12.1, Cholesterol 58.6, Sodium 1076.7, Carbohydrate 58.4, Fiber 4.3, Sugar 1.9, Protein 21.5
BOW TIES WITH WALNUT-HERB PESTO
I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions., Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream., Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.
Nutrition Facts : Calories 323 calories, Fat 17g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges
Tips:
- To save time, use store-bought tortellini. Fresh tortellini can be more difficult to find and more expensive.
- If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
- Feel free to add other ingredients to the pesto, such as grated Parmesan cheese, lemon zest, or red pepper flakes.
- If you don't have a food processor, you can chop the walnuts and parsley by hand.
- To make the pesto ahead of time, simply store it in a covered container in the refrigerator for up to 3 days.
Conclusion:
This cheese tortellini with walnut-parsley pesto is a delicious and easy-to-make meal that's perfect for any occasion. The creamy tortellini, flavorful pesto, and crunchy walnuts come together to create a dish that is both satisfying and sophisticated. Plus, it's a great way to use up any leftover pesto you may have.
Here are some additional tips for making this recipe:
- Be sure to cook the tortellini according to the package directions.
- If you want a thicker pesto, add more walnuts or Parmesan cheese.
- For a spicier pesto, add a pinch of red pepper flakes.
- Serve the tortellini with a side salad or roasted vegetables.
Enjoy!
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