Wednesday, May 7, 2008

Tortellini With Spring Peas and Herbs

I love peas with tortellini — they just seem to nestle in the nooks perfectly. Also, since quark is my new obsession I want to use it in everything.

1 cup peas
½ pound cheese tortellini
1 medium sized red onion, minced
1 tablespoon olive oil

Salt and pepper

In a pot of salted, boiling water, blanch peas in a colander of steamer until they turn bright green. Remove peas and run under cold water to stop them from cooking.

In the same pot of water, cook tortellini according to package instructions. When finished, drain and return to the pot. Add peas, olive oil, and quark and gently toss to the pastas. Sprinkle with salt and pepper and serve.

(Serves 4 as a side dish.)

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