TORTELLINI CAPRI

[Guest guest]

TORTELLINI CAPRI

 

1 pound good-quality frozen cheese tortellini, vegetable-filled

tortellini, or tofu tortellini

1 cup unthawed frozen green peas

2 cups finely chopped fresh broccoli florets

10- or 12-ounce jar roasted red peppers

 

Dressing:

Liquid from the roasted peppers

2 tablespoons olive oil, preferably extra-virgin

2 tablespoons red-wine vinegar

2 teaspoons Dijon-style mustard

1/4 cup grated fresh Parmesan cheese

Salt and freshly ground pepper, to taste

 

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.

Makes 6 servings.