Tortellini with Walnut Pesto

Forget the usual basil-and-pine-nut routine. This walnut pesto is richer, earthier, and pairs with filled pasta like they were made for each other.

Toasted walnuts get ground with garlic and sharp Romano cheese into a coarse, nutty paste, then loosened with warm heavy cream until it becomes a sauce that clings to every ridge and fold.

Toss it with cheese-and-spinach tortellini (or ravioli, or agnolotti, dealer’s choice) and finish with thin slices of sun-dried tomato for a hit of chewy, concentrated sweetness.

It looks like a restaurant plate but takes less effort than most weeknight dinners.

Chef Tips

• Toast the walnuts in a dry skillet until fragrant and just golden. Raw walnuts taste flat and slightly bitter in comparison.
• Pulse the food processor instead of running it continuously. You want a coarse, textured pesto, not a smooth paste.
• Warm the cream before adding it to the walnut mixture. Cold cream can seize up and won’t blend as smoothly.

Variations

• Sub pecans or hazelnuts for walnuts to shift the flavor profile.
• Add a few leaves of fresh sage to the food processor for a more autumnal spin.
• Use oil-packed sun-dried tomatoes and toss a spoonful of the oil into the finished dish for extra depth.