Boil tortellini in ample salted water according to instructions on package, or about 5 to 6 minutes. Drain and rinse to cool.
In a food processor, blend pesto, garlic, lemon juice and chili flakes; then slowly add oil while the machine is running until dressing is emulsified. Toss with cooled tortellini.
Toss parsley, red peppers and Parmesan into dressed pasta, adding black pepper to taste.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 296 (42%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 69.2mg||21 %|
|Sodium 978.1mg||34 %|
|Potassium 332.9mg||9 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 72.9g|
|Protein 24g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 701
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