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Nutty Cheese Tortellini

 Nutty Cheese Tortellini
“I like to plant Italian flat-leaf parsley in a long terra-cotta planter, so I have it on hand,” says Barb Kramer of Endwell, New York. “The Italian parsley really lends itself to this pasta dish.”
3 ServingsPrep/Total Time: 20 min.


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese
  • Coarsely ground pepper to taste


  • Cook tortellini according to package directions; drain and keep warm.
  • In the same pan, melt butter. Stir in the tortellini, parsley and
  • walnuts; toss to coat. Sprinkle with cheese and pepper. Yield: 3
  • servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.