Tortellini with Pecan Pesto

1 pounds cheese and spinach-filled pasta (tortellini, ravioli or agnolotti)
4 ounces Pecan Valley Pecan Pieces; toasted
1 teaspoon crushed garlic
¼ cup Romano or parmesan cheese
1 cup heavy cream
½ cup sun-dried tomatoes; sliced thin

1. Cook pasta in boiling water until al dente. Drain and set aside.
2. Meanwhile, prepare sauce. Grind pecans, garlic and cheese in food processor until mixture is well blended.
3. Heat cream in saucepan. Add to pecan mixture, combine, and cook for 1½ minutes.
4. Add pasta and toss with sauce.
5. Serve. Garnish pasta with tomatoes.

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