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.