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Receta Cheese Tortellini With Red Pepper Dressing
by Global Cookbook

Cheese Tortellini With Red Pepper Dressing
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Ingredientes

  • 16 ounce Tortellini, cheese-filled, fresh, spinach dough
  • 2 tsp Extra virgin extra virgin olive oil
  • 1/2 lb Spinach, or possibly Mixed salad greens RED PEPPER DRESSING, as follows
  • 7 1/2 ounce Roasted red peppers, liquid removed (or possibly roast 3 peppers)
  • 3 Tbsp. Sherry vinegar
  • 2 x Cloves garlic
  • 1 Tbsp. Minced fresh basil
  • 2 tsp Sugar
  • 1 Tbsp. Extra virgin extra virgin olive oil Salt and pepper, to taste

Direcciones

  1. Directions: This salad can be held for several hrs, up to 1 day, by refrigerating tortellini and dressing in separate airtight containers. Wrap greens in moist paper toweling, place in plastic bag and chill.
  2. Prepare Salad: Cook tortellini in large pot of boiling salted water till just done. Drain and rinse thoroughly to cold. Place in large mixing bowl and toss with extra virgin olive oil.
  3. Prepare Dressing: Combine red peppers, vinegar garlic, basil and sugar in blender or possibly food processor. Blend till smooth. Pour into bowl and whisk in extra virgin olive oil.
  4. Serve at room temperature. Mix dressing and pour over tortellini and toss. Arrange spinach on platter or possibly individual salad plates. Mound tortellini on top of spinach. [479 calories, 9 g fat] VARIATIONS: Use Balsamic vinegar instead of the sherry vinegar.
  5. Use 1 Tbsp. minced fresh parsley and 1 tsp. minced fresh basil instead of all basil.
  6. Use more than one color roasted bell peppers.
  7. NOTES : "While the water for the pasta boils, prepare the dressing and wash the spinach or possibly salad greens. The roasted red pepper salad dressing is delicious on green salads, also."