1 lb tortellini
4 oz walnuts, toasted
2 cloves crushed garlic
1/4 c romano or parmesan cheese
1 c heavy cream
1/2 c sun-dried tomatoes, sliced thin
Cook pasta in boiling water until al dente. Drain and set aside.
Grind walnuts, garlic and cheese in food processor until mixture is well blended.
Heat cream in saucepan. Add to walnut mixture, combine, and cook for 1 1/2 minutes. Add pasta and toss with sauce. Serve. Garnish pasta with tomatoes. NOTE: If you can find tortellini with pesto filling, I highly recommend them for use in this recipe. The results are divine.