Tortellini with Red Grapes

Ages ago, we went to Chicago to visit my friend Steph, she took us to this little Italian restaurant called Rose Angelis.  The food was to die for.  I mean, pasta so delicious that you didn’t know what to do with yourself, it was that good.  The portions were huge, the wine list was fantastic, and they let you do meals family style if you’d like.  If you’re in the Chicago area, go there.

We ordered the gorgonzola tortellini with red grapes and fell in love with the flavor combination.  It has this walnut pesto cream sauce that melts in your mouth, a richness with the cheese, and a pop of sweetness with the grapes.  When we came home, Dave and I talked for weeks about re-creating this pasta.   Here is that version.

It is one of Finnegan’s favorites and it comes together quickly for a weeknight meal. We usually serve with a big salad and some bread.

You will need: 

• 1/2 c walnuts, lightly toasted
• 1/2 c pesto {make your own or used jarred, I’ve done both}
• 1 1/2 c cream or {half & half}
• 1/4 c olive oil
• 1/2 red onion, sautéed until translucent
• package cheese tortellini
• 1 1/2 c red grapes, sliced in half

 

First, toast your walnuts in a pan, they only need a few minutes, remove and allow to cool.  Slice your red onion and sauté {use the same pan} until just translucent.  Start a pot of water to boil.

Wash and slice your grapes in half.

Throw the walnuts in the food processor and pulse a few times just to break into smaller pieces.  Add the pesto, cream, olive oil, & red onion.  Whir until smooth.  The sauce will be thick. 

Throw the tortellini in the pot of boiling water and cook to package directions.

Transfer the sauce to the same pan used for the walnuts & onions.  Turn on low and stir constantly.  I sometimes add a tablespoon or two of the pasta water to the sauce if it is too thick.

Drain the pasta, transfer to the sauce immediately and stir to coat.

Stir in the red grapes and serve immediately.