Tortellini with Avocado-Pea Pesto

1. Prepare tortellini according to package directions. Drain and place in a bowl.
2. Combine avocado, peas, basil, parsley, garlic, nuts, lemon zest and juice, salt and pepper in a blender or food processor. While pulsing, drizzle in 1/4 cup of olive oil (you may need double this), scraping sides regularly with a spatula, until pesto reaches desired consistency. Taste and adjust seasoning, if necessary. Set aside.
3. Heat a cast iron grill pan to medium-high. Drizzle tomatoes with olive oil and season with a dash of salt and black pepper. Place tomatoes in the hot pan and cook 1-3 minutes, until tomatoes are blistered.
4. Mix about half the pesto with the tortellini until coated. Serve hot or cold with blistered tomatoes and garnish with Parmesan cheese.

Note: To use up the other half of the pesto, serve with salmon, chicken, pasta or on toast. Keep in an airtight container in the fridge for up to 5 days.