Cheese Tortellini with Nutty Herb Sauce
Creamy, nutty, and irresistibly herby, this Cheese Tortellini with Nutty Herb Sauce is a dinner dream come true. Tender cheese-filled tortellini is enveloped in a velvety Parmesan cream sauce enriched with fragrant fresh basil and parsley. The richness is perfectly balanced by the toasty crunch of walnuts and a hint of zesty lemon, adding layers of flavor to every bite. This 30-minute recipe is simple enough for a weeknight yet elegant enough for entertaining, making it a go-to for pasta lovers. Serve it topped with extra Parmesan and a sprinkle of red pepper flakes for a little kick. This dish is your next comfort food favorite—ideal for busy cooks who crave gourmet flair!
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 cup Walnuts
- 2 large Garlic cloves
- 0.5 cup Fresh parsley
- 0.5 cup Fresh basil
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Heavy cream
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Lemon zest
- 1 large pot Water for boiling
- 0.25 tsp Optional: red pepper flakes
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
While the water heats, prepare the nutty herb sauce. In a large skillet or sauté pan, heat the butter and olive oil over medium heat until the butter melts.
Add the walnuts to the skillet and toast them for 3-5 minutes, stirring often, until they are fragrant and slightly golden. Remove half of the toasted walnuts and set aside for garnish.
Lower the heat to medium-low, then add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to let it burn.
Add the chopped parsley and basil to the skillet, stirring to combine. Cook for 1-2 minutes until the herbs are wilted.
Stir in the grated Parmesan cheese and heavy cream. Allow the mixture to gently simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, black pepper, and lemon zest. If you like a bit of spice, add the optional red pepper flakes.
By now, the water should be boiling. Add the cheese tortellini to the pot and cook according to the package instructions (typically 3-5 minutes). Drain the tortellini and reserve about 1/4 cup of the pasta cooking water.
Add the cooked tortellini directly to the skillet with the nutty herb sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with the reserved toasted walnuts and an additional sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 60.9 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 6.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
