Skewered Tortellini W Parsley Caper Sauce Recipes

Steps:

• Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

Steps:

• Prepare the tortellini according to the packages directions. Add a little fresh water to the cooked tortellini to keep them from sticking together.
• Thread 24 4-inch skewers with 3 tortellini each. Arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley.
• In a small mixing bowl, mix together the remaining parsley, oil, Parmesan cheese, lemon juice, garlic, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into the serving.

Steps:

• In a large pot of boiling, salted water, cook tortellini until just done, about 8 minutes.
• drain, rinse with cold water and toss with a little olive oil if not serving at once.
• In a food processor, drop garlic in a whirl 10 seconds, add sunflower seeds, grated cheese, capers and parsley and whirl to a coarse puree.
• with the machine running add 1/2 cup olive oil in a thin stream.
• Season with salt & pepper.
• In a saucepan, combine tortellini with sauce to coat heating through.
• pour into a warm shallow bowl to serve.
• Skewer several tortellini with toothpicks or small skewers and provide additional picks on the side for the remaining tortellini.
• This can also be prepared a a cold pasta dish.