Serves 4.

9 oz. fresh or frozen spinach tortellini with meat filling
3/4 c. walnut pieces
1 tbsp. dried basil
1 garlic clove, minced
3/4 c. Ricotta cheese
1/4 c. grated Parmesan cheese
3/4 c. milk
1 med. tomato, chopped

Cook tortellini in salted, boiling water according to package directions. Meanwhile, grind walnuts with basil and garlic in food processor or blender. Add ricotta, Parmesan and milk; blend smooth. Drain cooked tortellini and stir in walnut mixture. Garnish with tomato.