7 oz Pesto tortellini (1 box)
20 Snow pea pods
2 md Carrots; peeled
— thinly sliced 1/4 lb Asparagus; cut in 1″ pieces
1/2 md Cucumber; peeled
— Seeded and thinly sliced 2 Scallions with tops
— thinly sliced 1/3 lb Feta cheese; cubed
1/3 c Olive oil
2 tb Fresh lemon juice
1 lg Garlic clove; minced
1/2 ts Dried basil
1/4 ts Freshly ground pepper
1/4 ts Tabasco
Salt; to taste 1/4 c Chopped fresh parsley
Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold. In a large bowl, combine pasta, all vegetables and cheese. In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.