Pasta, Peas and Pesto Salad

1 – 1 lb. package Putney Pasta Cheese Tortellini
1 – 9 oz. package Putney Pasta Sun-Dried Tomato Tortelloni
1 – 6 oz. package Putney Pasta Passionate Pesto Sauce, thawed
½ cup frozen baby peas, thawed
1 red bell pepper, julienned
2 tbsp. pine nuts, toasted
1 tbsp. Romano cheese, grated

Cook tortelloni according to package directions, drain and rinse thoroughly under cold water. Place pine nuts in a small skillet over medium heat with no oil. Stir until lightly browned. Toss tortelloni with Pesto Sauce and peas. Garnish with pine nuts, red peppers and Romano cheese. Serve with crusty baguettes or grilled sourdough bread. Serves 4-6.