Sun-Dried Tomato Pesto Tortellini
16 ounces tortellini
1/2 cup fresh basil, chopped
3/4 cup Parmesan cheese, grated
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil packed
1/4 cup extra virgin olive oil
water
- Bring a large pot of water to a boil and cook the tortellini.
- Meanwhile, place basil, Parmesan, garlic and sun-dried tomatoes in a blender. Pulse until broken apart, then gradually incorporate the olive oil until you have a smooth paste.
- Drain pasta and toss with prepared pesto. Serve with more Parmesan cheese if desired.
Makes 4 servings