|
 To
quickly chill the hot cooked tortellini, place a single
layer on a wax paper-lined cookie sheet and refrigerate
for about 20 minutes. This basil-laced salad makes a
nice side dish or light summer supper.
1 9-oz package of fresh
tortellini, cooked according to package directions
and chilled
1/4 cup crème
fraîche (or mayonnaise, if crème
fraîche is unavailable)
2 tablespoons prepared basil
pesto sauce
1/3 cup freshly grated Romano
cheese
coarse salt and
freshly-ground pepper
 Combine
everything. Add salt and pepper to taste.
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