Andrea made these yesterday and they were so pretty and yummy. This makes a very impressive appetizer. I thought they would be pretty served in a vase! The perfect bite.
20 tortellini, spinach filled with cheese
10 sun-dried tomatoes in oil, drained and halved
20 large basil leaves
Marinade:
1 tsp grated lemon zest
2 tbsp lemon juice
4 tbsp olive oil
salt & pepper
Cook tort. in salted boiling water until tender. Drain and rinse with cold water. Spread out in a single layer on a clean tea towel to dry. For marinade, whisk lemon and oil until thick and combined. Toss the cooled pasta and marinade together and coat well. Add salt and pepper to taste. Cover and marinate at room temp. for 30 min. Thread 1 tort. and 1 sun-dried tom. wrapped in 1 basil leaf onto each skewer. Serve at room temp.
** MJ's notes: I added garlic and fresh parm. cheese to the marinade for more flavour. You can marinate the tort. up to 1 day in advance.
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2 comments:
MMMMmmmm! Sounds fabulous and pretty! Sounds like a nice-welcome-back-to-our-house-dinner-appetizer to me!! YUMMY!
Mmmmmm!
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