½ cup sun-dried tomatoes, drained and patted dry, coarsely chopped
1 cup mozzarella, chopped in ½-inch squares
Instructions
To make pesto, preheat oven to 350°F. Toast pine nuts on a baking sheet for 5 minutes until browned and fragrant. Set aside to cool slightly before continuing.
Combine pine nuts, basil, avocado, garlic, parmesan, lemon juice, salt and pepper in a food processor, pulsing until combined and somewhat smooth. Gradually add in the oil, using more or less until desired consistency is reached. The pesto should be creamy and almost runny, as it will be used to coat the pasta.
In a large pot, cook tortellini according to package instructions; drain and return to pot.
Add pesto to tortellini and toss to coat, adding a bit more olive oil if necessary. Stir in artichoke hearts, sun-dried tomatoes, and mozzarella. Serve.
Recipe by Port and Fin at https://portandfin.com/avocado-pesto-tortellini-salad/