Scrumptious!

While we were in Utah I was able to attend a bridal shower for my cousin Ally. My aunts are so talented and always make such yummy food for every family occasion. This night my aunt, Jeanie, made something that was just scrumptious. I recently got the recipe and tried it out for a Munch and Mingle. I hope you will like it too!

TORTELLLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

6 T extra-virgin olive oil

½ C chopped fresh basil

3 T fresh lemon juice

1 shallot, minced

1 garlic clove, minced

Salt and pepper

1 pound asparagus, tough ends trimmed and sliced thin on the bias

2 (9-ounce) packages fresh cheese tortellini

¼ C pine nuts

1 pint grape or cherry tomatoes, halved

½ C Parmesan cheese, grated

1.Whisk the olive oil, basil, lemon juice, shallot, garlic, ½ t salt and ½ t pepper together in a bowl large enough to hold the salad.

2.Cook the asparagus in 4 quarts boiling water seasoned with salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.

3.Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled (about 30 minutes).

4.Toss the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.