Cheese Tortellini Salad with Anchovy Pesto and Sun-Dried Tomatoes | culture: the word on cheese
Pesto is a great addition to almost any pasta dish, and sun-dried tomatoes are an easy addition when fresh grape or cherry tomatoes are not in season.
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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)
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