Tortellini With Four Herbs Recipe
Ingredients
| Olive oil | 3/4 Cup (16 tbs) | |
| Finely chopped parsley | 1/3 Cup (16 tbs), dried | |
| Finely chopped basil | 8 , dried | |
| 2 tablespoons finely chopped fresh dill, or 1 teaspoon dill weed | ||
| Marjoram | 2 Tablespoon, finely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1 pound Tortellini with Chicken and Pork Filling salt | ||
| Scallions | 2 , finely chopped | |
Directions
1. Combine the olive oil with parsley, basil, dill, marjoram, garlic, and pepper to taste. Allow to marinate for about an hour for the oil to excite the herbs (or release herbal flavors).
2. Cook the tortellini until al dente. Drain well in a colander and put the pasta back in the pan in which it cooked. Add the herb mixture and cheese to the pan and toss well. Adjust salt seasoning. Transfer the pasta to an attractive serving platter. Sprinkle the scallions overall and serve.
2. Cook the tortellini until al dente. Drain well in a colander and put the pasta back in the pan in which it cooked. Add the herb mixture and cheese to the pan and toss well. Adjust salt seasoning. Transfer the pasta to an attractive serving platter. Sprinkle the scallions overall and serve.
Chef
