Lemon Fennel Three Cheese Tortellini
Recipe by Chef Daniel

“This salad is perfect for a summer picnic, an evening on the patio, or a casual dinner with friends. It pairs well with a chilled white wine or a seltzer with lemon. Bon Appetit!” – Chef Daniel

1 tbl round fennel
1 tsp ground coriander
1 tsp red pepper flakes (optional)
1 tsp coarse black pepper
1 tsp Kosher salt
½ tbl minced garlic
1 tbl minced shallot
3 tbl fresh Italian parsley
2 tbl fresh dill
2 each lemon zest & juice
½ cup extra virgin olive oil
1 cup (small dice) sweet bell pepper
1 cup (blanched) asparagus
½ cup (strips) sundried tomato
1 cup (shaved) parmesan cheese
1 ¼ lb. package tortellini

Cold Version
Combine the herbs, spices, shallot, garlic, zest, juice and olive oil. Set aside. Cook and cool the tortellini. Combine all ingredients with the sauce. Refrigerate for an hour or overnight. Adjust seasonings to taste.

Hot Version
Combine all ingredients and add to a large skillet except the cheese. Over medium heat, warm the sauce until the vegetables are al dente. Add the hot tortellini directly from the water. Add a couple of tablespoons of the pasta water to the skillet. Toss diligently and add the cheese. Finish with aged balsamic at each serving.

This entry was posted in Ledger.