Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 845.67 Kcal (3541 kJ) | ||
| Calories from fat | 531.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.11g | 91% | |
|---|---|---|---|
| Cholesterol | 59.99mg | 20% | |
| Sodium | 866.81mg | 36% | |
| Potassium | 307.02mg | 7% | |
| Total Carbs | 57.5g | 19% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 26.17g | 52% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 3.6mg | 20% | |
| Calcium | 285.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 443.99 Kcal (1859 kJ) | ||
| Calories from fat | 279.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.03g | 91% | |
|---|---|---|---|
| Cholesterol | 31.5mg | 20% | |
| Sodium | 455.09mg | 36% | |
| Potassium | 161.19mg | 7% | |
| Total Carbs | 30.19g | 19% | |
| Sugars | 0.83g | 6% | |
| Dietary Fiber | 2.45g | 19% | |
| Protein | 13.74g | 52% | |
| Vitamin C | 4mg | 13% | |
| Iron | 1.9mg | 20% | |
| Calcium | 149.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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