1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
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
Prepare tortellini according to package directions.
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.
Southern Living
Makes 6 Servings
July 2011
Note: I used fresh basil, grape and cherry tomatoes from the 2014 garden. Do no use frozen tortellini as it is too soft. Refrigerator or possible the pasta aisle variety to remain firm when tossing ingredients.
