Tortellini With Snap Peas

• 1 (9 ounces) package refrigerated three-cheese tortellini
• 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 tbsp sliced almonds, toasted
• 2 tbsp grated parmesan cheese
• 1 tsp grated lemon rind
• 1/4 tsp black pepper
• 1/8 tsp kosher salt
• 1 garlic clove, minced
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice

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. 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

sugar snap peas, mint, fresh basil, almonds, parmesan cheese, lemon rind, black pepper, kosher salt, garlic, olive oil, lemon juice

Taken from www.epicurious.com/recipes/member/views/tortellini-with-snap-peas-52803291 (may not work)