Tortellini Capri

Recipe Ingredients

1 lb	454g / 16oz	Good-quality frozen cheese tortellini,
		Vegetable-filled tortellini, or
		Tofu tortellini
1 cup	237ml	Frozen green peas - unthawed
2 cups	292g / 10oz	Finely-chopped fresh broccoli florets
1		Roasted red peppers - (10 to 12 oz)
		Dressing
		Liquid from the roasted peppers
2 tablespoons	30ml	Olive oil
		= (preferably extra-virgin)
2 tablespoons	30ml	Red-wine vinegar
2 teaspoons	10ml	Dijon-style mustard
1/4 cup	36g / 1.3oz	Grated fresh organic Parmesan cheese
		= (or Parmesan-style soy cheese)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Begin cooking the tortellini according to package directions.

Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.

In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.

When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.

This recipe yields 6 servings.

Description:

"This easy pasta salad always impresses company, but you need not wait for special occasions to make it."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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