• 1 lb. cheese tortellini
• 1-1/2 Tbs. Dijon mustard
• 2 cloves garlic, chopped
• 1-1/2 tsp. fennel seeds
• 1-1/2 Tbs. fresh basil, chopped
• 1/4 lb. oil-packed sun-dried tomatoes, undrained
• 1/4 cup plus 2 Tbs. olive oil
• 1 Tbs. lemon juice, or to taste
• 1 ripe tomato, chopped
• 1/2 yellow bell pepper, seeded and diced
• 1/4 lb. pepperoni, sliced, then chopped into 1/2 inch pieces
• 1/4 cup grated Parmesan cheese

Cook tortellini in a large pan of boiling water 8-10 minutes until al dente. Drain. Combine next 5 ingredients in a food processor or blender. Process until smooth. With the machine running, add olive oil in a steady stream. Continue processing until mixture is smooth.

Season with lemon juice and salt and pepper to taste. Combine tortellini, ripe tomatoes, yellow pepper and pepperoni in a large bowl. Add pesto and toss to coat. Serve with Parmesan.

Per serving: calories 799, fat 43.9g, 49% calories from fat, cholesterol 68mg, protein 29.6g, carbohydrates 72.7g, fiber 6.0g, sugar 15.5g, sodium 1657mg, diet points 18.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 3.5, Lean meat: 2.1, Fat: 6.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Chablis, or Sauvignon Blanc.