Cheese Tortellini with Walnut Pesto
Fresh, Frozen, and Dried Tortellini We recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets. Frozen are a close second and great to have on hand. Both of these are better than dried.
Look for a crisp, acidic white wine to cut through the richness of the walnuts. A Sauvignon Blanc from either California or New Zealand would be suitable.