Vegetable Pine Nut Tortellini Recipe
Ingredients
| Sweet red pepper | 1/4 Cup (16 tbs), diced | |
| Green bell pepper | 1/4 Cup (16 tbs), diced | |
| Turnip | 1/4 Cup (16 tbs), diced | |
| Carrots | 1/4 Cup (16 tbs), diced | |
| 1 lb spinach stuffed tortellini | ||
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), chopped | |
| Pine nuts | 1/4 Cup (16 tbs) | |
| 1 cup vegetable juice | ||
| Salt and pepper basil, finely shredded | ||
| Salt and pepper basil, finely shredded | ||
Directions
In a saucepan filled with lightly salted boiling water, blanch vegetables 2 minutes or so.
Remove with a slotted spoon.
Cool under running cold water.
Drain.
Set aside.
In the same boiling water, cook pasta following package instructions.
Drain.
Set aside.
In a skillet, heat oil.
Saute vegetables, garlic and pine nuts.
Stir until pine nuts start to brown lightly.
Add vegetable juice.
Season with salt and pepper.
Bring to a boil.
Add tortellini.
While stirring, heat through.
Garnish with basil.
Remove with a slotted spoon.
Cool under running cold water.
Drain.
Set aside.
In the same boiling water, cook pasta following package instructions.
Drain.
Set aside.
In a skillet, heat oil.
Saute vegetables, garlic and pine nuts.
Stir until pine nuts start to brown lightly.
Add vegetable juice.
Season with salt and pepper.
Bring to a boil.
Add tortellini.
While stirring, heat through.
Garnish with basil.
Chef
