Summertime Tortellini
Lynn Hoffman
ingredients
- 2 tsp grated lemon peel
- 3 Tbs lemon juice
- 1 tsp Dijon-style mustard
- 1/2 tsp sugar
- 1/4 salt
- 1/4 black pepper
- 1 clove garlic, minced
- 1 9 oz pkg. refrigerated cheese tortellini
- 1 9 oz pkg. refrigerated spinach/cheese tortellini
- 1 lb asparagus-cut into small piece
- 1 large red, yellow or orange pepper cut into 1-inch pieces
- 1/2 cup finely shredded Romano or Parmesan cheese
- 4 green onions, sliced
- 1/4 cup toasted pine nuts, or chopped walnuts
- 1/4 cup chopped parsley
directions
- 1
Combine lemon juice, lemon peel, mustard, sugar salt and garlic in zip lock bag. Refrigerate until needed.
- 2
Cook tortellini according to package directions, adding asparagus and pepper pieces to pan for last minute f cooking time. Drain. Rinse tortellini and vegetables with cold water, then drain again.
- 3
Toss tortellini-vegetable mixture with olive oil in a large bowl or zip lock bag for 2-24 hours. Just before serving stir cheese, green onions, parsley and nuts into tortellini mixture. Shake dressing; pour over all, lightly to coat.
notes
Great to bring to buffets and picnics
Source: Lynn Hoffman
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