Tortellini with snap peas and mint pesto

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  This recipe is so good! I feel like mint, basil and cilantro are often under used but are easy to over use. I prefer to buy organic herbs and produce and local when possible. I had never made pesto before I made this recipe and man oh man, did this get me motivated to make it. Make sure you use fresh ingredients. The fragrant, leafy herbs make this a recipe to remember. This recipe is also from cooking light. I love this magazine. They have great recipes and, though it sounds like it would be for diet wimps, the recipes are actually hearty, fresh and delicious. 

  Tortellini with Snap peas and pesto

• 1  (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
• 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2 cups)
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 3 tablespoons sliced almonds, toasted
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 garlic clove, minced 
• 3 tablespoons olive oil 
• 1 tablespoon fresh lemon juice

Preparation

1. 1. Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.
2. 2. Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.