6 ounces dandelion greens, rinsed, chopped and spun dry in a salad spinner
¼ cup pine nuts
½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini

In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto. Place pesto in bowl and refrigerate until ready to use. Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot. Remaining pesto can be refrigerated for up to a week and used in other dishes.