Tortellini with Avocado-Pea Pesto

• 9 ounces, weight Store Bought Whole Wheat Cheese Tortellini
• 1 whole Medium Avocado, Peeled And Pitted
• 1 cup Spring Peas
• 1/4 cups Fresh Basil
• 1/4 cups Fresh Flat-leaf Italian Parsley
• 3 cloves Garlic, Peeled
• 2 Tablespoons Unsalted Nuts (almonds, Walnuts, Pine Nuts)
• 1/2 Medium-sized Lemon, Zested And Juiced
• 1/4 teaspoons Coarse Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Plus 2 Teaspoons Extra Virgin Olive Oil, Divided (up To Double This May Be Needed)
• 1 pint Cherry Tomatoes, Halved
• 1/4 cups Shaved Parmesan Cheese

1. 1.
2. Prepare tortellini according to package directions.
3. Drain and place in a bowl.
4. 2.
5. Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor.
6. While pulsing, drizzle in 1/4 cup of olive oil (you may need double this), scraping sides regularly with a spatula, until pesto reaches desired consistency.
7. Taste and adjust seasoning, if necessary.
8. Set aside.
9. 3.
10. Heat a cast iron grill pan to medium-high.
11. Drizzle tomatoes with olive oil and season with a dash of salt and black pepper.
12. Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered.
13. 4.
14. Mix about half the pesto with the tortellini until coated.
15. Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.
16. Note: To use up the other half of the pesto, serve with salmon, chicken, pasta or on toast.
17. Keep in an airtight container in the fridge for up to 5 days.

weight store, avocado, spring peas, fresh basil, parsley, garlic, walnuts, lemon, salt, black pepper, olive oil, tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/tortellini-with-avocado-pea-pesto/ (may not work)