1. Cook tortellini per package directions. Drain and rinse under cold water to cool.
2. Meanwhile, in food processor, pulse peppers, almonds, scallions, parsley, vinegar, oil and 1/2 teaspoon each salt and pepper until very finely chopped.
3. Toss pesto with tortellini to coat and sprinkle with parsley before serving.
When unable to find sherry vinegar, I have used rice wine vinegar with equally great results!
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23.8mg||7 %|
|Sodium 216.1mg||7 %|
|Potassium 125.8mg||3 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.7g|
|Protein 8.7g||12 %|
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Calories per serving: 211
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