1/4 lb. pepperoni, thinly sliced
1 c. sun-dried tomatoes packed in oil, drained (halved if lg.)
1 tbsp. green peppercorn or dijon-style mustard
2 garlic cloves, chopped
2 tsp. fresh lemon juice, or to taste
1/2 tsp. red pepper flakes, or to taste
2/3 c. olive oil
3 tbsp. onion, minced
1/2 lb. EACH spinach and egg tortellini
Basil leaves and additional sliced pepperoni for garnish

Cook tortellini al dente, drain and refresh under cold water. In a food processor, grind coarse the pepperoni, tomatoes, mustard, garlic, lemon juice and red pepper flakes. With the motor running, add the oil in a stream and blend until the mixture is well combined. In a large bowl toss the onion and the tortellini with the sauce until the pasta is coated well. Garnish the dish with basil and additional pepperoni if desired. Serve the pasta at room temperature. Serves 4 - 6.