1/2 stick pepperoni, diced
3 tbsp. Dijon mustard
4 cloves garlic, minced
1 tbsp. fennel seeds
7 oz. sun dried tomatoes
1 c. olive oil
2 tbsp. lemon juice

2 lbs. tortellini, cooked and drained
2 ripe tomatoes, chopped
1 yellow bell pepper, diced
1 stick pepperoni, sliced thinly
1/2 c. fresh parsley
3 tbsp. fresh basil, chopped

Pesto: Place pepperoni, mustard, garlic, fennel seed, and sun dried tomatoes in food processor with steel blade. Process until smooth. With machine running, add olive oil. Season with lemon juice, salt, and pepper.

Combine tortellini, bell pepper, and pepperoni in large bowl. Add pesto and toss to coat. Sprinkle with parsley and basil. Serve warm or room temperature.