Parmesan-Pesto Tortellini

By boscobojo

Ingredients

• 2 pkg. (9 oz. each) frozen cheese tortellini
• 2 cups fresh basil leaves
• 1/2 cup KRAFT Refrigerated Coarsely Grated Parmesan Cheese
• 2 cloves garlic
• 1/2 cup olive oil

Preparation

Step 1

COOK tortellini as directed on package, omitting salt.

MEANWHILE, process basil, cheese and garlic in food processor until well blended. With motor running, gradually add oil through feed tube at top, processing until well blended.

DRAIN tortellini; place in large bowl. Add pesto; mix lightly.

kraft kitchens tips:

SERVING SUGGESTIONServe with a mixed green salad tossed with your favorite KRAFT Light Dressing.MAKE AHEADPrepare recipe as directed. Refrigerate up to 2 hours before serving.HOW TO STORE FRESH BASILPlace basil leaves between 2 or 3 layers of paper towels in resealable plastic bag; seal bag. Store in refrigerator. Rinse just before using.