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    Tortellini with Dried Tomato Pesto

    Start to finish: 40 minutes

    List of Ingredients




    24 oz. refrigerated cheese-filled tortellini
    1 8-oz. jar oil-packed dried tomatoes
    1 3-1/2- to 4-oz. pkg. sliced pepperoni
    1/2 cup water
    3 Tbsp. Dijon-style mustard
    4 cloves garlic, minced
    2 Tbsp. lemon juice
    1 Tbsp. fennel seed
    Ground black pepper (optional)
    2 medium tomatoes, seeded and chopped
    1 medium yellow sweet pepper, seeded and chopped
    1/4 cup snipped fresh parsley
    3 tablespoons snipped fresh basil

    Recipe



    Cook tortellini according to package directions; drain. Rinse with cold water; drain well in colander.

    Meanwhile, for pesto, in a food processor bowl or blender container, combine the undrained tomatoes, half of the pepperoni, the water, mustard, garlic, lemon juice, and fennel seed. Cover and process or blend until smooth. If desired, season to taste with black pepper. Set aside. Halve the remaining pepperoni slices.

    In a very large bowl, combine the cooked tortellini, tomatoes, yellow pepper, and halved pepperoni slices. Add the pesto mixture to the tortellini mixture. Toss gently to combine. Spoon onto a serving platter. Sprinkle with parsley and basil. Makes 12 side-dish servings.


    Per serving: 273 cal., 11 g total fat (3 g sat. fat), 33 mg chol., 451 mg sodium, 34 g carbo., 2 g fiber, and 12 g pro. Dietary exchanges: 2 starch, 1 vegetable, 1 high-fat meat.
 

 

 

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