This recipe really showcased the fresh corn, basil, and tomatoes. I served it slightly warm, though my husband preferred it cold the following day. I thought it was delicious either way. To make it gluten-free, substitute gluten free pasta and cheese cubes.Yield: Makes 6 servings
|2 (9-ounce) packages||refrigerated cheese tortellini|
|1/2 cup||olive oil|
|1/2 cup||freshly grated Parmesan cheese|
|3 tablespoons||fresh lemon juice|
|1 teaspoon||Worcestershire sauce|
|2 cups||baby heirloom tomatoes, halved|
|1 cup||fresh corn kernels|
|1/2 cup||thinly sliced green onions|
|1/2 cup||coarsely chopped fresh basil|
|salt and pepper|
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.