Cheese tortellini with shredded spring vegetables

by admin on April 19, 2007 · 1 comment

Chip was down from Massachusetts earlier this week, and we had some recipe testing to do for this week’s root source. We had plans for a tortellini salad that involved celeriac. It was a culinary stretch and we didn’t have celeriac anyway.

I had asparagus, carrots and fennel in the fridge, so we decided to constrain ourselves to what we had. Here’s the dish that emerged from the ether.

Cheese tortellini with shredded spring vegetables

serves 4

1 medium fennel bulb, grated
3 medium carrots, grated
1 bunch asparagus (about 1 pound), grated
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
3/4 tsp. red pepper flakes
1 pound cheese tortellini
1/4 cup freshly grated parmesan

1. Bring a large pot of water and 2 teaspoons of salt to a boil. Meanwhile, cut off and discard the fennel’s stalks and root end. Cut the bulb into quarters lengthwise, then cut out and discard the cores. Coarsely grate the fennel bulb and carrots using a box grater. Using a vegetable peeler, thinly shave the asparagus spears.

2. In a large bowl, combine the vegetables, olive oil, vinegar, salt and red pepper flakes.

3. When the water boils, add the tortellini. Boil gently, stirring occasionally, until the tortellini float and are tender and heated through, 3-6 minutes.

4. Remove the tortellini with a slotted spoon and put them in the bowl with the vegetables. Toss to combine. Stir in the parmesan.

5. Add more red pepper flakes and parmesan to taste.

{ 1 comment… read it below or add one }

Deborah Dowd April 20, 2007 at 5:23 am

This looks like a wonderful and simple way to prepare tortellini. Hopefully we will start experiencing the type of spring weather that will make me think of something besdes soups and shepherd’s pie!

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