Cheese Tortellini with Chicken and Creamy Walnut Pesto
A slightly nutty crunch blends into a rich, vibrant pesto sauce wrapping tender tortellini – those delicate little bundles of pasta filled with cheese. Toss everything together with chunks of roasted chicken - it’s rich, easy and quick!
Equipment
- Food processor or blender
- Large stockpot
Ingredients
- 2 cups toasted walnuts
- 1 packed cup flat leaf parsley, lower stems removed
- 1-½ teaspoons chopped garlic
- ½ cup shredded Parmesan
- 1 teaspoon kosher salt, plus extra salt for cooking the tortellini
- ½ teaspoon freshly cracked black pepper
- ⅔ cup olive oil
- 1 large package cheese tortellini, 20-ounces
- ½ cup heavy cream
- 3 to 4 cups chopped or shredded roasted chicken
- Extra walnuts, chopped parsley and Parmesan cheese for serving
Instructions
- Toss the walnuts into the bowl of a food processor along with the parsley, chopped garlic, Parmesan cheese, kosher salt and pepper.
- Pulse about 8 to 10 times to combine.
- Pour the olive oil through the feeding tube and process until the pesto sauce is mixed well.
- Bring a large pot of heavily salted water to boil over medium heat. Add the tortellini and cook until the pasta is tender, about 7 minutes if fresh or about 10 minutes for dried.
- Transfer the cooked tortellini to a large pan placed over medium low heat, reserving the pasta water.
- Add the cream along with the pesto and chicken. Stir to combine and heat until warmed through, about 5 to 10 minutes, adding pasta water as needed to thin the sauce.
- Serve topped with chopped walnuts, parsley and Parmesan cheese.
Notes
Take advantage of roasted chicken found in the food markets and the beautiful fresh pasta readily available in the refrigerated cases. Using both makes quick work of this delicious dish.