Summertime Tortellini
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This months recipe was shared by Pat Fitzpatrick, in the Accounting Department. Pat joined Bay Area in August 2008. Pat brought this to one of our Pot Luck Luncheons - it was so good - I asked her to share it with our Chill Chat Readers.
Ingredients:
1 9 oz. pack cheese tortellini
1/2 lb. fresh green beans - cut into 1 inch pieces
1 1/2 t. finely grated lemon zest
3 T. fresh lemon juice
1 t Dijon Mustard
1/2 t. sugar
1/4 t. sea salt
1 clove garlic minced
1 large yellow sweet pepper - cut into 1/2 inch pieces
2 T. Olive Oil
1/2 c. cubed mozzarella cheese
4 green onions, sliced
1/4 c. pine nuts or chopped toasted almonds
Directions:
One: In a large pot, cook tortellini according to package, adding the green beans for the last five minutes. Drain. Rinse in cold water and drain again.
Two: In a jar, combine lemon peel, lemon juice, mustard, sugar, salt and garlic. Cover and shake well. Chill until needed.
Three: In a large bowl, toss tortellini, green beans, and yellow peppers with the olive oil. Cover and chill. Just before serving, stir cheese cubes, green onions and pine nuts into the tortellini mixture. Shake dressing, pour over the tortellini, toss lightly to coat. Let stand 10 minutes before serving.
NOTE: Cooking the green beans and pasta together in the same pot streamlines stove time. A quick rinse in cold water cools them both down quickly.
Prepare to make ahead - Chill for at least 2 hours - best if chilled overnight.
Serves 4 as a main-dish serving.
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