Recipe: Tortellini with Sun-Dried Tomato Pesto (food processor)

TORTELLINI WITH SUN-DRIED TOMATO PESTO

FOR THE PESTO:
3 tbsp Dijon mustard
4 cloves garlic, chopped
1 tbsp fennel seeds
1 (7 oz) jar sun-dried tomatoes, packed in oil
1 cup olive oil
2 tbsp lemon juice
salt and pepper
FOR THE SALAD:
2 lbs cheese-filled tortellini, cooked and drained
2 ripe, medium tomatoes, chopped
1 yellow bell pepper, diced
1/2 lb pepperoni, sliced, then chopped into 1/2-inch pieces (Optional)
1/2 chopped fresh parsley
3 tbsp chopped fresh basil

TO MAKE THE PESTO:
Place the mustard, garlic, fennel seeds, and sun-dried tomatoes with oil into food processor. Process until smooth. With the machine running, add olive oil in steady stream through feed tube and continue processing until the mixture is smooth. Season with lemon juice, salt, and pepper.

TO MAKE THE SALAD:
Combine the tortellini, tomatoes, yellow pepper, and pepperoni (optional) in a large bowl. Add the pesto and toss to coat. (If making a day ahead, refrigerate salad. Bring to room temperature an hour before serving.)

Add parsley and basil. Serve warm or at room temperature.

From: Tracy W. Wisniewski/rec.food.recipes/1997
Adapted from source: Nantucket Open-House Cookbook by Sarah Leah Chase