June 07, 2008

Whole Wheat Cheese Tortellini with Spinach and
Lemon-Dill Vinaigrette

Cook 9 oz. of fresh whole wheat cheese tortellini according to directions. (Shown: Buitoni Whole Wheat Three Cheese Tortellini).

Meanwhile: In a separate bowl whisk together; 1/4 cup extra virgin olive oil, the juice and finely grated rind of one lemon,
1/2 tsp dill (dried), and a generous pinch of Kosher salt and freshly ground black pepper.
Add: 2 cups organic baby spinach (remove stems, cut as thick chiffonade).
Drain and Rinse: Fully cooked pasta very briefly in cold water.
Add: Warm pasta to spinach/vinaigrette mixture and toss to combine well.
Add: 4 oz. shredded Pecorino Romano cheese, toss to combine.

1 comment:

Michele said...

That looks delicious!