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Tortellini with Sun-Dried Tomato Pesto
3 TB dijon mustard
4 cloves garlic, chopped
1 TB fennel seeds
7 oz jar sun-dried tomatoes, packed in oil
1 cup olive oil
2 TB lemon juice
salt and pepper
2 lbs cheese-filled tortellini, cooked and drained
2 ripe, medium tomatoes, chopped
1 yellow bell pepper, diced
1/2 lb pepperoni, sliced, then chopped into 1/2" pieces (optional)
1/2 chopped fresh parsley
3 TB chopped fresh basil
Prepare the pesto by placing the mustard, garlic, fennel seeds,
and sun-dried tomatoes with oil into food processor. Process until
smooth. With the machine running, add olive oil in steady stream
through feed tube and continue processing until the mixture is
smooth. Season with lemon juice, salt, and pepper.
Combine the tortellini, tomatoes, yellow pepper, and pepperoni
(optional) in a large bowl. Add the pesto and toss to coat. (If
making a day ahead, refrigerate salad. Bring to room temperature
an hour before serving.) Add parsley and basil. Serve warm or at
room temperature.
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Pasta 09