2 packages (9 ounces each) refrigerated cheese tortellini
2 cups loosely packed fresh basil leaves
1/4 cup pine nuts, toasted
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 small garlic clove, crushed with garlic press
1/2 pint cherry tomatoes, each cut in half or into quarters if large
In saucepot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot.
In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.
Add basil mixture and tomatoes to tortellini; toss until evenly mixed.