We love anything with cheese and pasta at our house, especially Brooke, so Brooke picked this recipe for her dinner night.
TORTELLINI WITH PESTO & SUN-DRIED TOMATOES
2 packages (9 ounces each) refrigerated Three Cheese Tortellini
1/2 cup Refrigerated Pesto with Basil
1/4 cup sun-dried tomatoes, drained and chopped
1/2 bunch basil, chopped
1/2 cup (2 ounces) shredded Parmesan cheese
Prepare pasta according to package directions. Drain; toss with pesto, sun-dried tomatoes, basil and cheese. Serve hot or at room temperature.