Pesto and Walnut Tortellini

This Pesto and Walnut Tortellini dish works because it combines two smart shortcuts: cheese-filled pasta that’s already seasoned and a homemade pesto that takes minutes to make. The result is a dinner that tastes complex but requires minimal prep time.

Making your own pesto instead of using jarred versions makes a significant difference in flavor. Fresh basil, good olive oil, and quality Parmesan create a vibrant sauce that coats the pasta properly. The walnuts replace traditional pine nuts, adding a slightly bitter note that balances the richness of the cheese and the brightness of the basil.

Tortellini is an ideal pasta choice here because the cheese filling adds another layer of flavor and richness. When you toss it with the walnut pesto, you get a well-rounded dish that doesn’t need much else to feel complete.

This vibrant green sauce has its roots in Liguria, the coastal region of northwest Italy where Genoa sits. Traditional pesto Genovese was originally made with a mortar and pestle (the word “pesto” comes from the Italian “pestare,” meaning to crush), and purists argue this method still produces the best results. The combination of basil, garlic, pine nuts, olive oil, and cheese created a way to preserve the intense flavor of fresh basil long before refrigeration existed. Today’s version maintains those core principles while adapting to modern kitchens and ingredients. Our walnut variation puts a contemporary spin on this classic, proving that good food traditions can evolve while maintaining their essential character.

Pesto and Walnut Tortellini

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The best weeknight dinners are those that can be prepped and cooked in under thirty minutes. This tortellini dinner does just that. Tortellini has so many different flavors and elements already baked in, so you don’t need to spend as much time chopping up different vegetables or buying tons of ingredients. Dinner’s already been simplified!

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 2
• Category: Entrées

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup olive oil
• 1/3 cup walnuts
• 4 garlic cloves, peeled
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (9-ounce) package tortellini

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Instructions

1. Combine the basil, Parmesan cheese, oil, walnuts, garlic, salt, and pepper in a food processor. Blend until smooth, about 2 minutes, stopping halfway through to scrape down the sides of the work bowl.
2. Bring a large pot of water to a boil. Add the tortellini and cook until al dente. Drain and return to the pot. Add the pesto and stir to coat. Serve with extra Parmesan.

Pairings for Your Pesto Tortellini

This Pesto and Walnut Tortellini goes great with a simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the rich pasta. The slight bitterness of the greens and the acidity from the lemon help cut through the richness of the cheese and olive oil.

For something warm, consider roasted cherry tomatoes. Toss halved cherry tomatoes with olive oil, salt, and pepper, then roast them at 400°F for about 15 minutes until they’re slightly caramelized. Their sweet acidity complements the herbaceous pesto perfectly.

If you want to add protein, grilled chicken breast or pan-seared shrimp work wonderfully. Both are mild enough not to overpower the delicate basil flavor while adding substance to make this a more complete meal.

The Art of Perfect Pesto

Making pesto is more art than exact science, and understanding a few key principles will help you create the best version every time. First, your basil should be fresh and vibrant – avoid any leaves that are wilted or have dark spots. Gently wash and thoroughly dry the leaves before using them.

The order of ingredients matters when blending. Start with the garlic and nuts, pulsing until they’re roughly chopped. Add the basil and pulse until it’s broken down, then drizzle in the olive oil while the processor is running. Finally, add the cheese and seasonings. This method ensures even distribution and prevents the basil from becoming too bruised.

Temperature plays a role too. Cold ingredients work better than room temperature ones because they help preserve the bright green color of the basil. Some cooks even chill their food processor bowl beforehand for optimal results.

Variations to Try

While this Pesto and Walnut Tortellini recipe is delicious as written, don’t hesitate to make it your own. Swap the walnuts for pine nuts for a more traditional Genovese-style pesto, or try pecans for a different flavor profile altogether.

Fresh spinach can extend your pesto if you’re short on basil, though use it sparingly – about 1/4 cup spinach to every 2 cups basil maintains the proper flavor balance. For a different kind of richness, try adding a tablespoon of mascarpone cheese to the finished pesto.

Consider seasonal variations too. In summer, add a handful of fresh mint leaves for brightness. In fall, toasted pumpkin seeds can replace the walnuts for an autumn twist.

Here’s a pro tip that makes a real difference: save some of your pasta cooking water before draining. The starchy, salty water is perfect for loosening the pesto if it seems too thick when you toss it with the tortellini. Add it a tablespoon at a time until you achieve the perfect consistency – the pesto should coat each piece of pasta without being gluey or dry.

This technique works because the starch in the pasta water helps the sauce adhere better to the pasta, creating a more cohesive dish. It’s a simple trick that professional chefs use to achieve that perfect sauce-to-pasta ratio.

The next time you’re staring into your refrigerator wondering what to make for dinner, remember that sometimes the best meals come from the simplest combinations. This pesto and walnut tortellini proves that with quality ingredients and a few minutes of effort, you can create something truly satisfying that brings people to the table with genuine enthusiasm.

Try this Pesto and Walnut Tortellini recipe and let me know what you think!