posted by jeanndan 04-27-100 8:24 PM
Tortellini Pesto Platter
12 ounces fresh or frozen cheese or meat tortellini
2 cups loosely packed basil leaves
1/4 cup olive oil
1/4 tsp. salt
1 small garlic clove
1/2 cup grated Parmesan Cheese
1/2 lb. Fontina Cheese, cut into bit size chunks
1/2 of a 7 ounce jar of roasted sweet red peppers, drained and cut into strips
1/4 lb. thinkly sliced salami
Prepare tortellini as label directs, drain and return to pot.
Meanwhile, in a blender or food processor blend basil, olive oil, salt and garlic until smooth.
Add basil mixture to tortellini in pot. Add Parmesan, Fontina, and roasted peppers; toss gently with spatula to coat well with dressing.
Refrigerate until chilled (at least 1 hour).
To serve: Spoon tortellini mixture onto chilled platter; arrange salami around salad.