Step 1

To make the sun-dried tomato & goat's cheese pesto, preheat oven to 180C. Spread the macadamias over a baking tray. Bake in preheated oven for 5 minutes or until toasted.

Step 2

Place the macadamias, sun-dried tomatoes, basil and goat's cheese in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the combined oil and water in a thin, steady stream until combined. Taste and season with salt and pepper.

Step 3

Cook the tortellini in a large saucepan of salted boiling water for 5 minutes or until tender. Drain well. Return to the pan. Add the pesto and basil and gently toss until just combined.

Step 4

Spoon the pasta among shallow serving bowls. Sprinkle with parmesan and serve immediately.