Tortellini with Snap Peas, Pesto and Radicchio Caesar Salad

By suepeasley

Ingredients

• 1 (9 oz) three cheese tortellini
• 8 oz sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups
• 1 cup fresh mint leaves
• 1 cup fresh basil
• 3 TBSP sliced and toasted almonds
• 2 TBSP parmesan cheese
• 1 tsp lemon rind
• 1/4 tsp salt and pepper
• 1 garlic clove, minced
• 3 TBSP olive oil
• 1 TBSP fresh lemon juice

Preparation

Step 1

Cook tortellini and add the snap peas during the last 3 minutes of cooking. Then drain.

Place mint and next 7 ingredients, through the garlic in food processor until finely chopped.

Combine oil and juice in a small bowl, stirring with whisk.

With processor on slowly pour in the oil mixture through the food chute, until well blended.

Combine tortellini mixture and mint mixture, toss gently to coat and serve