TORTELLINI DI GORGONZOLA               Servings:

10  oz.       cheese tortellini        1   oz.   garlic
1   oz.       Basil Pesto              2   oz.   gorgonzola, crumbled
4   oz.       heavy cream

    Heat non-stick pan, sear garlic, add cream and basil pesto.  Reduce
by a third, add cheese, and allow time to dissolve into the sauce.

Basil Pesto
3   oz.       fresh basil leaves       3   T.    garlic, pureed
1   oz.       roasted pine nuts        1   oz.   Parmesan, finely grated
1/2 c.        olive oil

	Combine all in food processor and blend thoroughly.