Tortellini with sun dried tomatoes & pepperoni sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Pepperoni; thinly sliced |
| 1 | cup | Sun dried tomatoes; drained |
| 1 | tablespoon | Dijon mustard |
| 2 | cloves | Garlic |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Red pepper flakes |
| ⅔ | cup | Olive oil |
| 3 | tablespoons | Onion; minced |
| ½ | pounds | Spinach tortellini |
| ½ | pounds | Plain tortellini |
| 6 | larges | Basil leaves; fresh |
Directions
Cook tortellini together, rinse under cold water and drain.
Reserve a few pieces of pepperoni for garnish. In food processor, grind remainder of pepperoni, tomatoes, garlic, lemon juice and red pepper flakes. With motor running, add oil and blend well. In mixing bowl, toss onions, tortellini and sauce until well coated.
Garnish with basil leaves and additional pepperoni. Serve at room temperature.
Unattributed recipe shared by a friend. Typed by Jack Busst. Calgary, Alberta, 94/09/09 and posted on the "Gourmet" echo 94-10-17 Submitted By JACK BUSST On 10-16-94