Tortellini With Four Herbs
|Olive oil||3⁄4 Cup (12 tbs)|
|Finely chopped fresh parsley/1 tablespoon dried||1⁄3 Cup (5.33 tbs)|
|Chopped large basil/1 teaspoon dried||8 (Use Fresh)|
|Finely chopped fresh dill/1 teaspoon dill weed||2 Tablespoon|
|Finely chopped fresh marjoram/1 teaspoon dried||2 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Freshly ground pepper||To Taste|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Tortellini with chicken and pork filling||1 Pound|
|Scallions||2 , finely chopped|
1. Combine the olive oil with parsley, basil, dill, marjoram, garlic, and pepper to taste. Allow to marinate for about an hour for the oil to excite the herbs (or release herbal flavors).
2. Cook the tortellini until al dente. Drain well in a colander and put the pasta back in the pan in which it cooked. Add the herb mixture and cheese to the pan and toss well. Adjust salt seasoning. Transfer the pasta to an attractive serving platter. Sprinkle the scallions overall and serve.