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Total time

22 minutes






  • 9 oz whole wheat cheese tortellini
  • 1 medium avocado ( peeled and pitted)
  • 1 cup spring peas
  • ¼ cup fresh basil
  • ¼ cup fresh flat-leaf Italian parsley
  • 2 cloves garlic (peeled)
  • 2 tbsp unsalted nuts ({almonds, walnuts, pine nuts} )
  • 1 zest and juice of medium lemon
  • ¼ coarse salt
  • ¼ tsp black pepper
  • ¼ cup extra virgin olive oil (divided)
  • 1 pint cherry or grape tomatoes
  • ¼ cup shaved Parmesan cheese


  1. Prepare tortellini according to package directions. Drain and place in a bowl.

    Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, ¼ tsp. salt and pepper in a blender or food processor. While pulsing, drizzle in up to ½ cup olive oil, scraping sides regularly with a spatula, until pesto reaches desired consistency.

    Taste and adjust seasoning, if necessary. Set aside. Heat a cast iron grill pan to medium-high. Drizzle tomatoes with olive oil and season with a dash of salt and black pepper.

    Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered. Mix about half the pesto with the tortellini until coated.

    Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.

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