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Veggie Tortellini With Pesto

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Parade Magazine
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main-dish low carb vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

2 cups fresh basil leaves, no stems, washed and dried

½ cup plus 3 Tbsp olive oil

2 large, fresh garlic cloves, peeled

1½ tsp kosher salt

2 Tbsp walnuts

2 Tbsp freshly grated Parmesan cheese

1 package (around 13 oz) frozen cheese tortellini

½ cup frozen peas

½ cup chopped summer squash

½ cup chopped zucchini

2 cups arugula, radicchio or baby greens for garnish

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