Tortellini With Arugula And Sun Dried Tomatoes Food

TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING

Steps:

• For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
• In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
• For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.

BEEF TORTELLINI WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot.
• Add arugula and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
• Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
• Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
• Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
• Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

TORTELLINI WITH ARUGULA AND SUN-DRIED TOMATOES

Steps:

• Cook pasta and tomatoes in large pot of salted water until al dente according to package directions. Reserve 1/2 cup water. Drain pasta and tomatoes and then return to the pot.
• Add arugula and butter to pasta and toss to coat. Add pasta water a little at a time to form a thin sauce. You may not need all the water. Season with salt and pepper.

TORTELLINI SALAD WITH SUN-DRIED-TOMATO AND BALSAMIC

Steps:

• Preheat oven to 450 degrees F.
• Bring a pot of salted water to a boil for the tortellini. Place the peppers in a roasting pan and roast in preheated oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. White the peppers are roasting, boil tortellini until al dente, drain, and set aside to cool. Put the charred peppers into a bowl filled with a couple of inches of ice water. Once cooled, you can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. Transfer them to a plate, peel away any remnants of the charred skins, slice open and remove the stem and seeds, then julienne the peppers and set aside.
• Through the feed opening of a running blender, add scallions, garlic cloves, sun-dried tomatoes, and 1/2 cup of the fresh basil leaves (packed), reserving the rest of the basil. Add the vinegar and blend until a paste is formed, then leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper, to taste.
• Julienne the rest of the basil (except for the sprigs for garnish). Toss with the tortellini, julienned red bell peppers, and dressing. Transfer to serving dish and decorate with reserved basil sprigs. Can be served at room temperature or chilled.

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large deep skillet or saucepan over medium/medium high heat.
• Add sun dried tomatoes and saute for about 30 seconds.
• Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• Add tomatoes and stir together.
• Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• Boil pasta according to package directions (about 6-8 minutes).
• While pasta finishes cooking, add spinach to the sauce.
• I end up using about 1/2 of a 10 oz bag.
• Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• Toss to combine.
• I always have some sauce left over which I keep on the side for dunking in bread.
• Top tortellini with grated cheese and serve!

SUN-DRIED TOMATO TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
• Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
• Allow to sit, covered and chilled for about an hour so flavors can blend.