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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Course: salad / Number of Servings: 4 |
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Directions: Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.
In large pot of boiling water, blanch snow peas for 1 minute. Chill
in ice bath until cold. Blanch carrots, then asparagus, until tender
crisp. Chill in ice bath until cold.
In a large bowl, combine pasta, all vegetables and cheese.
In a small skillet over medium heat, combine oil, lemon juice, garlic,
basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta
mixture; sprinkle with parsley and toss until well blended.
Yield: 4 to 6 servings.
On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.
Ingredients:
7 Ounce(s) Pesto tortellini (1 box)
20 Carrots; peeled
1/4 Pound(s) Asparagus; cut in 1" pieces
1/2 medium Cucumber; peeled
2 Scallions with tops
1/3 Pound(s) cubed Feta cheese
1/3 Cup(s) Lemon juice, fresh
2 Tablespoon(s) Cider vinegar
1 large Garlic clove; minced
1/2 Teaspoon(s) Tabasco
1/4 Teaspoon(s) Freshly ground pepper
1/4 Cup(s) Chopped fresh parsley |
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