Tortellini with sun dried tomatoes & pepperoni sauce

8 servings

Ingredients

Quantity Ingredient
¼ pounds Pepperoni; thinly sliced
1 cup Sun dried tomatoes; drained
1 tablespoon Dijon mustard
2 cloves Garlic
2 teaspoons Lemon juice
½ teaspoon Red pepper flakes
⅔ cup Olive oil
3 tablespoons Onion; minced
½ pounds Spinach tortellini
½ pounds Plain tortellini
6 larges Basil leaves; fresh

Directions

Cook tortellini together, rinse under cold water and drain.

Reserve a few pieces of pepperoni for garnish. In food processor, grind remainder of pepperoni, tomatoes, garlic, lemon juice and red pepper flakes. With motor running, add oil and blend well. In mixing bowl, toss onions, tortellini and sauce until well coated.

Garnish with basil leaves and additional pepperoni. Serve at room temperature.

Unattributed recipe shared by a friend. Typed by Jack Busst. Calgary, Alberta, 94/09/09 and posted on the "Gourmet" echo 94-10-17 Submitted By JACK BUSST On 10-16-94

Related recipes