| Tortellini with Walnut Pesto
1 pound of Cheese and spinach-filled tortellini
4 ounces of Walnuts, toasted
1 teaspoon of crushed garlic
1/4 cup of Romano or parmesan cheese
1 cup of heavy cream
1/2 cup of sun-dried tomatoes, sliced |
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Cook pasta in boiling water until al dente. Drain and set aside. Meanwhile, prepare sauce. Grind walnuts, garlic and cheese in food processor until mixture is well blended. Heat cream in saucepan. Add to walnut mixture, combine, and cook for 1 1/2 minutes. Add pasta and toss with sauce. Serve. Garnish pasta with tomatoes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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