Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 72 \N | Cheese tortellini |
| 6 tablespoons | Fresh parsley, minced |
| ½ cup | Extra-virgin olive oil |
| ½ cup | Parmesan cheese, freshly |
| \N \N | Grated |
| ⅓ cup | Fresh lemon juice |
| 3 \N | Cloves garlic, pressed |
Cook tortellini according to package directions. Drain, then pour in some fresh water to keep them from sticking. Thread 24 4" skewers with 3 tortellini each. (I just put all the tortellini in a bowl to save time.) Arrange on a platter and sprinkle with 2 T. parsley. In a processor or blender, mix all remaining ingredients until pureed. If using skewered tortellini, brush sauce on. (I just pour the sauce over & toss) Reserve a little of the sauce to serve on the side.
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