Cook 2 lbs. tortellini (ravioli) for about 5-7 minutes.
Drain the pasta and place into serving bowl.
Add container of pesto. You can make your own pesto from scratch with fresh basil and olive oil as well.
Add a pint of fresh garden cherry tomatoes - can't wait until my kitchen garden is ready!
Finally, stir in a jar of pine nuts. You can serve right away, or refrigerate and serve cold.
Add a fresh sprig of basil as a garnish.
Voila! and Bon Appetit!
Easy summer pasta salad, so you can go and enjoy the sunshine and not worry about dinner.