To quickly chill the hot cooked tortellini, place a single layer on a wax paper-lined cookie sheet and refrigerate for about 20 minutes. This basil-laced salad makes a nice side dish or light summer supper.
9 ounce package of fresh tortellini, cooked according to package directions and chilled
1/4 cup créme fraîche (or mayonnaise, if créme fraîche is unavailable)
2 tablespoons prepared Basil Pesto sauce
1/3 cup freshly grated Romano cheese
coarse salt and freshly-ground pepper
Combine everything. Add salt and pepper to taste.
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