Cheese Tortellini with Walnut Pesto

It seems that the Cyclist and I are running a little late this Christmas season.  The cards got mailed today, homemade gifts are still in various stages of completion on the craft room table.  Neighbor gifts are going out, a few here, a few there.

These two  have thrown a wrench in my life.  (Albeit the best kind of wrench).

This pasta dish is the perfect meal during a busy season.  It’s delicious and filling, and it takes literally just minutes to make (prepare the pesto while the water comes to a boil…I’m thinking on the table in 20 minutes tops.)  And it’s one of the Cyclist’s favorite leftovers.

While it’s simple to put together, it’s good enough to serve to company.

From Quick from Scratch Pasta

Serves 4

• 1 cup walnuts
• 1/3 cup lightly packed flat-leaf parsley with thick stems removed
• 2 cloves garlic, smashed
• 3 T grated Parmesan cheese, plus more for serving
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/4-1/2 cup olive oil
• 1 lb fresh or frozen cheese tortellini
• 1 T butter

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, salt and pepper to a coarse puree.  While the processor is running, slowly stream in the olive oil until it reaches your desired consistency.  (The recipe originally calls for 1/2 cup…I generally use a little more than 1/4 cup).

In a large pot of boiling, salted water, cook the tortellini until just done (read the package directions).  Reserve 1/2 cup of the pasta water.  Drain the tortellini.

In a large bowl, toss the pasta with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.  If the pasta seems dry, add more of the pasta water.  Sprinkle with the additional Parmesan and pass more at the table.