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Skewered Cheese Tortellini rec.food.recipes/Meg Fortino
72 cheese tortellini, preferably fresh (about 25 ounces) 6 Tbsp fresh minced parsley 1/2 cup extra virgin olive oil 1/2 cup grated parmesan cheese 1/3 cup fresh lemon juice 3 cloves garlic, pressed Salt and pepper to taste
Cook tortellini according to package directions. Drain, then pour in a little fresh water to keep tortellini from sticking together.
Thread 24 (4-inch) skewers with three tortellini each. Arrange skewers on a platter and sprinkle with 2 Tbsp parsley.
In small mixing bowl, mix together remaining ingredients. If desired, puree sauce in a blender for 1 minute. With a pastry brush, brush sauce on tortellini. Reserve remaining sauce to dip skewers when serving.
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