"Lighter" Pesto and Pasta with Tiny Potatoes

3/4 lb. marble-size potatoes*

1 teaspoon sea salt

2 tablespoons extra virgin olive oil

1 pkg. (20 oz.) BUITONI Refrigerated Family Size Three Cheese Tortellini

1 container (7 oz.) BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil

1/4 teaspoon freshly ground black pepper

1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese , divided

PLACE potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.

HEAT oil in large, nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.

PREPARE pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving.

* Can substitute with small new potatoes; quarter after cooling.

Using BUITONI Refrigerated Reduced Fat Pesto with Basil, you will have a recipe that has:

7% less calories
17% less fat
12% less saturated fat
9% less cholesterol