Tortellini with Snap Peas and Pesto

By brenie_shydee

Ingredients

• 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
• 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups)
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 3 tablespoons sliced almonds, toasted
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Preparation

Step 1

1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.

2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.