Guest guest Posted April 19, 2009 Report Share Posted April 19, 2009 INGREDIENTS 2 cups dried tortellini, raviolini or mezzaluna 1 lemon Extra virgin olive oil w/garlic [or you can saute garlic if not available] 10 Fresh rosemary stems 1/2 cup fresh Italian parsley, chopped 4 Dried Thai Red chilis Sea Salt Ground Fresh Pepper 1] Cook the dry pasta according to directions. Takes about 15 minutes. While pasta cooks.... 2] Cut stems off parsley, keep the leaves whole. 3] Gently pull the leaves from fresh rosemary. Crush in mortar & pestle to release oils. 3] Zest entire lemon. Set aside. 4] Juice the entire lemon. Set aside. 5] When pasta is cooked, drain & rinse. 6] Toss while hot w/the best olive oil you've got. Crush the chilis over & toss w/fresh herbs, lemon zest and juice. 7] Add salt & pepper to taste. 8] Let cool & marinate overnite. 9] Serve the next day w/favorite bread. Kalamata & black olives. Quote Link to comment Share on other sites More sharing options...
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