Ingredients
72 each cheese tortellini
6 tablespoons parsley – fresh, minced
3 tablespoons basil, fresh, minced
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese – grated
1/3 cup lemon juice – fresh
3 cloves garlic – minced or pressed
1/4 cup sundried tomatoes - hydrated and finely minced
1/8 teaspoon - cayenne pepper
salt and pepper – to taste
Preparation
Prepare the tortellini as directed. Add a little fresh water to the cooked tortellini to keep them from sticking together. Thread 24 4-inch skewers with 3 tortellini each.
Arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley and 1 tablespoon of the basil.
In a small mixing bowl, mix together the remaining parsley, basil, oil, Parmesan, lemon juice, garlic, sundried tomatoes, cayenne pepper, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into when serving.
