Laun/Pruett Recipe Collection
Patty Kuchenski's Pesto and Tortellini

1 1/2 c. fresh basil (packed)
1/2 t. salt
1/4 t. fresh ground pepper
1/4 c. Parmigiano reggiano
2 T. pinenuts, toasted
1 t. minced garlic
1/2 c. extra virgin olive oil
Trader Jo's Cheese Tortellini

In a food processor, whirl basil, slat and pepper until chopped fine. Add cheese, pinenuts, garlic and process. While processor is running, add the oliv oil in a steady stream until a moist, smooth sauce is prepared. May be made a day in advance if stored in an airtight container (patty covered with saran wrap to keep the air out.) Serve with tortellili's on a skewer.

Recipe Contributed by Jeff Kuchenski