Ingredients
- 20 snow pea pods
- 7 pesto tortellini
- 1 box
- 1 garlic clove
- 90 gr asparagus
- 80 gr feta cheese
- 80 ml olive oil
- 30 ml lemon juice (fresh)
- 7 gr parsley (chopped fresh)
- 1 gr pepper (freshly ground)
- 1 gr basil (dried)
- 2 slices carrots
- 2 slices scallions with tops thinly (sliced)
- 1/2 slices cucumber
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.