Pesto and Tomato Tortellini

• 1 pkg. (450 g) frozen cheese tortellini, uncooked
• 1/2 cup Kraft 100% Parmesan Shredded Cheese, divided
• 1/4 cup Kraft Oil and Vinegar Dressing
• 2 cups loosely packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 cups mixed halved red, orange, yellow and green cherry tomatoes

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, reserve 2 Tbsp.
3. cheese.
4. Blend remaining cheese with dressing, basil and pine nuts in blender just until blended.
5. Drain pasta; return to pan.
6. Add basil mixture and tomatoes; cook on medium heat 1 min.
7. or until heated through, stirring constantly.
8. Sprinkle with reserved cheese.

frozen cheese tortellini, cheese, vinegar dressing, basil, pine nuts, mixed halved red

Taken from www.kraftrecipes.com/recipes/pesto-tomato-tortellini-175434.aspx (may not work)