1 9 oz pack of tortellini (frozen of fresh)
1 16 oz package of frozen veggie mix OR leftover summer squash from last week
1 8 oz container of sour cream
2 tbsp of pesto
¼ tsp salt
¼ cup parmesan cheese
1/8 tsp pepper
Boil the pasta until cooked and steam the veggies until tender. In a large bowl, mix the sour cream, pesto, salt, pepper and cheese together. Drain the pasta and veggies and add to the large bowl stirring until the pasta and veggies are well covered.