4 ½ lb Cheese tortellini, frozen
¼ lb Sundried Tomatoes
¼ cup Pesto
1 oz Olive Oil
¼ cup Parmesan Cheese
Bring sundried tomatoes to the boil in water. Shut off heat and let sit for twenty minutes. Drain.
Rough chop sundried tomatoes. Mix with pesto, oil and cheese.
Poach tortellini in simmering water. About 5 minutes. Drain most of the water off and toss with 4 cups of the sundried tomato mixture. Spoon 12 ounces into a bowl. Garnish with parsley
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