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Tortellini

Tortellini

This seemed like the perfect Sunday night supper, however that never happened! It turns out that this very night, this Tuesday was the perfect night for this meal.  I made the components of the dish during the day and put it together when we got home from the movies.  The time spent is all in the prep so it is a good dish to serve if you are going to be busy at night but have some free time during the day or night before.

TORTELLINI SUMMER SALAD

1 pkg  (20 oz) of cheese tortellini

1 red sweet pepper, cored, thinly sliced (about 1 cup)

1 red onion, peeled, thinly  cut ( about 3/4 cup)

1 small bunch of asparagus, trimmed, cut in 1  1/2″ pieces

Sea salt and cracked black pepper to taste

2 TBS Wegman’s basting oil*, divided

1 zucchini, trimmed, 1/4″ dice (2 cups)

3 TBS pine nuts

1 pint of grape tomatoes, halved

1 pkg (7 oz) Italian Basil Pesto Sauce

1/2 tsp Tobasco Sauce

15 basil leaves finely sliced

Preheat oven 450 degrees

Cook pasta according to directions, drain, rinse with cold water and set aside,

Season pepper, onions, and asparagus with salt and pepper;  toss with 1 TBS basting oil.  Transfer to baking sheet; arrange in single layer.  Roast 10-12 minutes, turn halfway thru cooking time. Remove from baking sheet and set aside.

Season zucchini with salt and pepper; toss with remaining 1 TBS oil. Transfer to baking sheet arranged in single layer.  Roast 5-7 minutes until tender but not browned.  Remove from oven.  Add to pepper mix. Chill 1 hour.

Toast pine nuts in small pan on MEDIUM, 3 minutes, stirring till slightly toasted.  ( I used a toaster oven). Remove, set aside.

Add tomatoes, pesto, Tobasco sauce, basil, pine nuts, and veggie mix.  Season to taste with salt and pepper. Serve chilled

* Basting Oil is basically Olive Oil and chopped basil and parsley.

Chef Tips – Prepare 1 day in advance for the flavors to meld.  You can substitute  Tomato Pesto sauce .









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