Vegetable Pine Nut Tortellini
|Sweet red pepper||1⁄4 Cup (4 tbs), diced|
|Green bell pepper||1⁄4 Cup (4 tbs), diced|
|Turnip||1⁄4 Cup (4 tbs), diced|
|Carrots||1⁄4 Cup (4 tbs), diced|
|Tortellini||1 Pound (Spinach Stuffed)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Vegetable juice||1 Cup (16 tbs)|
|Basil||To Taste, finely shredded|
In a saucepan filled with lightly salted boiling water, blanch vegetables 2 minutes or so.
Remove with a slotted spoon.
Cool under running cold water.
In the same boiling water, cook pasta following package instructions.
In a skillet, heat oil.
Saute vegetables, garlic and pine nuts.
Stir until pine nuts start to brown lightly.
Add vegetable juice.
Season with salt and pepper.
Bring to a boil.
While stirring, heat through.
Garnish with basil.