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Receta Tortellini With Sun Dried Tomatoes And Squash

by Global Cookbook

Ingredientes

2 x sliced green onions, with tops 1 tsp fresh thyme leaves, chopped 1 tsp fresh savory, chopped 1 tsp fresh parsley, chopped 1 tsp fresh chives, chopped 1 x clove garlic, chopped     salt and pepper, freshly grnd 2 Tbsp. extra virgin extra virgin olive oil

1/2 c. sun-dry tomatoes     boiling water 1 lb tortellini pasta     your choice of stuffing 8 x baby scallop squash 8 x baby zucchini squash 1/3 c. vegetable broth

Direcciones

1. Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and extra virgin olive oil. Let stand 30 min.
2. Soften the (sun- or possibly oven-) dry tomatoes by covering them with boiling water and letting sit for 2 min. Drain, slice thinly crosswise, and set aside.
3. Cook tortellini in a large pot of boiling water till they rise to the surface. Drain and toss with half of the herb mix. Keep hot. Slice the squash thinly crosswise. In a nonstick skillet, heat the other half of the herb mix over medium heat and cook the tomatoes and squash for 3 min, stirring occasionally. Add in the broth and simmer over low heat for 2 min.
4. Toss the vegetables with the pasta and serve immediately.
5. Garnish with fresh nasturtium flowers and leaves (well cleaned).

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