RECIPE — What On Earth Is This Sorry Excuse For A Pasta Dish With Walnut Parsley Pesto?

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. — Jim Davis

Cheese Tortellini with Walnut-Parsley Pesto Recipe:

Ingredients:

• 1 cup walnuts
• ½ cup olive oil
• ⅓ cup lightly packed flat-leaf parsley leaves
• 4 tablespoons grated Parmesan cheese, divided
• 2 cloves garlic, smashed
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound fresh cheese tortellini
• 1 tablespoon salted butter

Directions:

1. In a food processor or blender, combine the walnuts, olive oil, parsley, 3 tablespoons of Parmesan cheese, smashed garlic, salt, and pepper. Pulse until you achieve a coarse puree consistency.
2. In a large pot, bring lightly salted water to a rolling boil. Add the cheese tortellini to the boiling water and cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, which should take around 7 to 8 minutes. Then, drain the tortellini while reserving 1/2 cup of the cooking water.
3. Toss the drained tortellini with 1/4 cup of the reserved pasta water, the walnut pesto, and butter. Add more of the cooking water if the mixture seems dry. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish and serve with additional cheese at the table if desired.
4. Serve immediately and enjoy your cheese tortellini with walnut-parsley pesto!

Wine Pairing: I recommend pairing this dish with a crisp and refreshing white wine like a Sauvignon Blanc. Specifically, the 2019 Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand. The bright acidity and vibrant flavors of this wine will complement the nuttiness of the pesto and the richness of the cheese tortellini beautifully.

There you have it, a cheese tortellini with walnut-parsley pesto recipe that might just salvage your kitchen nightmares.

Bon Appétit

If you’ve managed to salvage the cheese tortellini with walnut parsley pesto into something even remotely edible, then congratulations on your near miracle. Did you actually enjoy this dish or did it leave you questioning your life choices? If you’re keen on subjecting yourself to more culinary punishment, go ahead and subscribe for further recipes. And if you believe you have the audacity to correct or enhance this catastrophe of a recipe, feel free to spew your thoughts in the comments. Or maybe it’s best to just quietly digest your cheese tortellini with walnut parsley pesto, reflecting on the fact that some meals are best left unadulterated.