Monday, March 2, 2009

Festa Italiana

Are hosting their 2nd Annual Festa Italiana.

I am sending over a Cheese Tortellini with Walnut Pesto for the table. This is a simple dish with big flavor, and the best part is it only takes a few minutes to toss together. Let's Party!

Cheese Tortellini With Walnut Pesto


1 cup walnuts
1/3 cup flat leaf parsley
2 cloves garlic, smashed
3 Tbsp. freshly grated Parmesan cheese
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 pound fresh or frozen cheese tortellini
1 Tbsp. butter

In a food processor or blender, pulse parsley, walnuts, garlic, Parmesan, oil, salt and pepper. Cook the tortellini in a large pot of salted water, reserve 1/2 cup of pasta water. Drain the tortellini, toss with 1/4 cup of pasta water and walnut pesto and butter. If too dry, add more of the reserved pasta water. Sprinkle with additional Parmesan cheese.