Wash the potatoes and bring them to a boil in a large pan of water. Drain the potatoes, slice them into slices of about ΒΌ-1/2 inch, toss with olive oil and salt, and put on a cookie sheet in the oven.
To make the pesto, combine all ingredients in the food processor. Salt to taste.
Cook pasta according to package directions.
Combine ⅓ c. pesto with yogurt. When potatoes are brown, toss yogurt pesto mixture with pasta and potatoes, top with grated parmesan to taste.
Recipe by The Domestic Front at http://www.thedomesticfront.com/tortellini-with-potatoes-and-mint-pesto/