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Tortellini W/Peppers & Pine Nuts Inez Brown Recipe

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This recipe for Tortellini W/Peppers & Pine Nuts Inez Brown, by , is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanette Landeis

Category:
Category:

Ingredients:  
Ingredients:  
1 TBSP salt (for pasta water)
1 cup Extra Virgin olive oil
1/3 cup white wine vinegar
1 tsp pressed garlic (use garlic press)
10 grinds black pepper
1 tsp dried basil or cup fresh basil leaves, washed, dried and finely chopped
1 lb fresh Tortellini
cup fresh parsley, finely chopped
red bell pepper, cored & cut into inch diamonds
cup Romano cheese, freshly-grated
cup pine nuts, lightly toasted
To top:
cup sliced green onions (slice 1/8 thick on the diagonal)

Directions:
Directions:
Bring 4-6 quarts water and the TBSP salt to a boil. Meanwhile, in a large bowl, mix together olive oil, vinegar, garlic, pepper & basil. Cook the Tortellini in the boiling, salted water until tender, about 13-14 minutes. Drain well and toss immediately with the dressing. Let cool for about 30 minutes, tossing occasionally. When cool, toss with parsley, red and green bell peppers, cheese and pine nuts. Taste for seasoning. If not using within an hour, refrigerate. When ready to serve, bring the dish to room temperature and spoon into a shallow serving dish and top with green onions.

Personal Notes:
Personal Notes:
This dish can be made several hours ahead, but do not add vegetables until shortly before serving.

 

 

 

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