Soak the bread in milk, then drain and squeeze.
Put the drained bread in the blender along with the walnuts, the garlic, the pine nuts, the marjoram, parmesan cheese and a teaspoon of salt.
Blend until smooth.
Boil 8 quarts of water, add 1 lb filled tortellini and cook to al dente.
Add 5 TB of olive oil and some of the cooked pasta water before draining in order to create a thick, creamy sauce.
Drain the pasta, put into large serving bowl.
Add the walnuts and blend just a moment longer in order to incorporate the walnut pieces.
Toss the sauce with the tortellini pasta and serve hot.