Recipe: Cheese Tortellini with Basil-Pesto Sauce
Description: Toss refrigerated pasta with a homemade basil sauce, cherry tomatoes, and grated Parmesan for a terrific impromptu meal.
Ingredients: [{"text": "2 package refrigerated cheese tortellini"}, {"text": "2 c. loosely packed fresh basil leaves"}, {"text": "1/4 c. pine nuts (pignoli)"}, {"text": "1/4 c. grated Parmesan cheese"}, {"text": "1 tbsp. olive oil"}, {"text": "1/4 tsp. salt"}, {"text": "1/4 tsp. coarsely ground black pepper"}, {"text": "1 small garlic clove"}, {"text": "1/2 pt. cherry tomatoes"}]
Instructions: In saucepot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot.
In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.
Add basil mixture and tomatoes to tortellini; toss until evenly mixed.
