Cilantro Pesto Salad

[Guest guest]

This is good with a minced 1/2 Jalapeno pepper if you

like the little bite.

 

 

Cilantro Pesto Salad

 

1/2 cup broth, plus 1/4 cup

1/4 cup sun-dried tomatoes

1 pound cheese tortellini, fresh or frozen

1/2 cup Cilantro Pesto (recipe below)

1 Tbsp red wine vinegar

1 tsp chili powder

1 yellow crookneck squash, halved lengthwise and

sliced

1 yellow bell pepper, seeded & diced

1 Tbsp toasted pine nuts (See note below)

 

Bring 1/2 cup of broth to boil in saucepan. Remove

from heat and add sun-dried

tomatoes. Let tomatoes stand until they are softened

and absorbed most of the

liquid. Drain off and discard excess liquid. Thinly

slice tomatoes.

Cook the tortellini as directed on package. Drain well

and place in mixing bowl.

In separate bowl, combine Cilantro Pesto, 1/4 cup

broth, vinegar and chili

powder.

To serve, add dressing, squash, bell pepper and

sun-dried tomatoes to pasta and

toss to coat. Sprinkle with pine nuts. Let is sit for

about 15 minutes before

serving at room temperature.

 

 

Cilantro Pesto

1 cup lightly packed cilantro sprigs

1 cup lightly packed flat-leaf parsley sprigs

3 large cloves garlic

1/4 cup Parmesan Cheese

2 Tbsp broth

2 Tbsp extra-virgin olive oil

 

Place cilantro and parsley in food processor. With

motor running, add garlic

cloves. Process until finely chopped. Add cheese and

process about 15 seconds.

With motor running, pour in broth and oil. Process,

scrapping occasionally,

until a thick rough puree.

 

 

 

 

 

______________________________\

____

It's here! Your new message!

Get new email alerts with the free Toolbar.

http://tools.search./toolbar/features/mail/