Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Packed fresh parsley, 3/4 c Olive oil
-preferably Italian 3 tb Red wine vinegar
2/3 c Packed fresh dill sprigs 1/4 tb Salt
1/4 c Dry-roasted peanuts (2 oz) 1/4 tb Freshly ground pepper
1 Garlic clove 12 oz Frozen cheese tortellini

Puree parsley, dill, peanuts and garlic in processor until paste
forms. With machine running, pour oil and vinegar through feed tube.
Mix in salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring pesto sauce to room temperature before using.)

Cook tortellini in large pot of boiling salted water until just
tender but still firm to bite. Drain well; return tortellini to hot
pot. Pour pesto sauce over tortellini and toss gently to coat.

Place tortellini in shallow bowl or on platter. Serve at room
temperature.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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