Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.
Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.
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Really easy and fast! The pesto turned out really yummy! Omitted mint leaves. Paired with the Caesar salad in the magazine issue. For how green the whole meal was, I was pleasantly surprised with the amount of flavor! Definitely making it again.