Ingredients

1 (9 ounces) package refrigerated three-cheese tortellini

8 ounces sugar snap peas. trimmed and halved diagonally (about 1 1/2 cups)

1 cup fresh mint leaves

1 cup fresh basil leaves

3 tbsp sliced almonds, toasted

2 tbsp grated parmesan cheese

1 tsp grated lemon rind

1/4 tsp black pepper

1/8 tsp kosher salt

1 garlic clove, minced

3 tbsp olive oil

1 tbsp fresh lemon juice

Preparation

  1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes, drain

  2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat