Cheese Tortellini with Sundried Tomatoes

I made this dish a few nights ago, delicious and easy to make! I found the recipe on a food blog, Life's Ambrosia. Here is the recipe... Enjoy with wine, salad and garlic bread!


Serves 2
You will need:

• 1 (9 ounce) package fresh cheese tortellini pasta
• 1/2 cup pesto (recipe follows)
• 1/2 cup sun dried tomatoes packed in oil
• Freshly grated Romano or Parmesan cheese

1. Cook pasta according to package directions. Drain. Transfer to serving bowl.
2. Stir in pesto and sun dried tomatoes. Toss to coat pasta. Sprinkle with cheese.
3. Serve.

Basic Pesto
Makes 1 cup
You will need:

• 2 cups packed fresh basil leaves
• 4 cloves garlic peeled
• 1/3 cup pine nuts
• 1/2 cup freshly grated Romano or Parmesan cheese
• 1/2 cup of extra virgin olive oil
• kosher salt and fresh cracked pepper to taste

1. Combine basil, garlic, pine nuts and cheese in a food processor. Pulse until finely chopped.
2. With the food processor running, slowly pour in a steady stream of extra virgin olive oil until combined.
3. Refrigerate any unused portion in a airtight container for up to 1 week.