I am so excited to share this dish with you guys because I finally got to use basil from my garden!! I am still so proud of myself for keeping something alive. This dish is a wonderful summer dish. It’s light and requires minimal time in front of the hot stove. In fact, it requires minimal time cooking, period. I can’t wait to try it again with tomatoes from our garden! I have no idea if we have any cherry tomatoes growing back there, so I guess we’ll have to wait and see.
Tortellini with Basil and Tomatoes
18 ounces refrigerated cheese tortellini
1/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
4 tablespoons fresh lemon juice
3 garlic cloves
1 teaspoon Worcestershire sauce
1 pint grape or cherry tomatoes, halved
2 ears of corn, cooked and kernels removed
1/2 cup green onions, thinly sliced
1/2 cup basil, chopped
salt and pepper, to taste
- Cook tortellini according to package directions.
- Meanwhile, combine olive oil, Parmesan, lemon juice, garlic, and Worcestershire sauce in a food processor and blend until smooth.
- Toss cooked tortellini with sauce and remaining ingredients.
- Serve immediately.