1 package refrigerated cheese tortellini

2 C. trimmed sugar snap peas

2 T. refrigerated pesto

1 C. cherry tomatoes, halved

1/4 tsp. ground black pepper

Fresh basil (optional)

 

Place the tortellini into a large pot of boiling water. Cook for 5 minutes, stirring occasionally. Add the sugar snap peas and cook for 3 minutes, or until tender but still crisp. Drain the pasta and peas, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes and pepper. Garnish with basil, if using.

 

Yield: 4 servings

Calories: 280

Fat: 8g

Fiber: 4g