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 in sauce.

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BASIL PESTO

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

    Combine all ingredients in a food processor and blend thoroughly.