Cheese Tortellini Salad with Anchovy Pesto and Sun-Dried Tomatoes | culture: the word on cheese

Ingredients

• 8 ounces cheese tortellini (store-bought)
• 1 3- to 4- ounce can anchovies (packed in oil)
• 1 cup loosely packed basil leaves (plus ¼ cup torn for garnish)
• 3 tablespoons walnuts (chopped)
• 4 garlic cloves (peeled and crushed)
• ½ cup plus 2 tablespoons olive oil (divided)
• Juice of half a lemon (about ¼ cup)
• 4 tablespoons Pecorino Romano (grated)
• 1 teaspoon ground black pepper
• ½ cup sundried tomatoes (coarsely chopped)
• Crushed red pepper (to taste)