Tortellini Primavera with Pesto Sauce

I was skeptical of this one because of the pesto sauce, but it is REALLY good.  If you wanted it to be a little more substantial you could add chicken (maybe even have it over rice?)

9 oz. refrigerated (or frozen) cheese tortellini
16 oz frozen stir-fry vegetables
8 oz sour cream
2 Tbls. pesto
1/4 tsp. salt
1 oz. finely shredded Parmesan cheese
1/8 tsp. pepper

Cook the tortellini and vegetables in a pot of boiling water until tender.
Drain and return to pot.
While that is cooking combine the sour cream, pesto and salt.
Add sauce to pasta and vegetables, mix well, sprinkle with cheese and serve immediately.

YUM! Makes 4 servings