TORTELLINI WITH SUN DRIED TOMATO PESTO

Tortellini with sun dried tomato pesto image

Number Of Ingredients 13

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1/4 lb. pepperoni
3 TB. dijon mustard
4 cloves garlic
1 TB. Fennel seeds
7 ounces Sun-dried tomatoes, soaked and squeezed dry
1 cup olive oil
2 TB. fresh lemon juice
2 LB. for the salad-cheese or meat filled tortellini
2 medium ripe tomatoes, chopped
2 seeded and diced yellow peppers
1/4 lb. pepperoni, thinly sliced
1/2 c. fresh parsley, chopped
3 TB. fresh basil, chopped

Steps:

For the pesto: Place the chopped pepperoni, mustard, garlic, fennel seeds and sun-dried tomatoes in the food processor.
Process until smooth. With the motor running, add the olive oil through the food processor tube in a thin steady stream and process until smooth.
Season with the lemon juice, salt and pepper to taste.
Combine the cooked tortellini, tomatoes, yellow peppers and pepperoni in a large bowl. Sprinkle with the basil and parsley.
Serve warm or at room temp.