lemlin - Tortellini and Green Bean Salad

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For when we have a big bag of tortellini in the freezer...

 

 

 

* Exported from MasterCook *

 

Tortellini and Green Bean Salad With Tomato Pesto (Quick)

 

Recipe By :Main Course Vegetarian Pleasures by Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PESTO:

1/2 cup good-quality tomato paste

1/2 cup olive oil

1/4 cup grated parmesan cheese

2 garlic cloves -- pressed or minced

2 tablespoons pine nuts

3 tablespoons finely chopped fresh basil

1/4 teaspoon salt

freshly ground black pepper

SALAD:

1 pound green beans

each cut in half for about 4 cups

1 pound frozen cheese tortellini

 

1. To make the pesto, whisk the tomato paste and olive oil together in a medium

bowl. Whisk in the cheese, garlic, pine nuts, basil, salt, and pepper. Set

aside.

 

2. Bring a stockpot of water to a boil. Drop the green beans in and cook until

tender yet slightly crunchy and still bright green, about 5 minutes. Remove with

a slotted spoon and immerse in cold water to stop further cooking. Pour out the

water and replace with more cold water. Remove the green beans and place on a

cotton kitchen towel. Pat dry.

 

3. Drop the tortellini into the boiling water and cook until tender yet firm,

about 5 minutes. Drain in a colander and shake out any excess water. Place in a

large serving bowl.

 

4. Mix in the green beans. Scrape the pesto onto the mixture and toss to coat

well. Serve at room temperature. The salad can be prepared up to 24 hours in

advance; bring it to room temperature before serving.

 

Variation: Instead of fresh basil, 1 1/2 teaspoons dried basil and 1/2 cup

chopped fresh parsley

 

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Per Serving (excluding unknown items): 656 Calories; 37g Fat (50.4% calories

from fat); 23g Protein; 60g Carbohydrate; 8g Dietary Fiber; 81mg Cholesterol;

930mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 6 1/2

Fat.

 

NOTES : I am exceptionally fond of the tomato pesto sauce that dresses hot

capellini in my second book, Quick Vegetarian Pleasures, and I have found a

wonderful way to adapt it to this cold tortellini salad. Paired with bright,

crunchy green beans, this becomes a perfect pasta salad for a summer picnic.

--JL

 

Nutr. Assoc. : 0 1504 0 0 0 0 0 0 0 0 0 0 25005

 

 

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