| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Pasta, Poultry, Salads |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Cheese tortellini |
| 1 1/2 |
c |
Pesto |
| 3 |
c |
Cooked chicken; cut in pieces |
| 1/3 |
c |
Minced fresh parsley |
| 1/3 |
c |
Snipped chives |
| 1 |
sm |
Onion; sliced thin |
| 8 |
oz |
Plain yogurt |
| 1/4 |
c |
Olive oil; if needed |
|
|
***Pesto |
| 4 |
c |
Fresh basil; coarsely chopped |
| 1 |
c |
Pine nuts |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Freshly grated parmesan cheese |
| 1/2 |
|
Stick unsalted butter;softened, cut in bits |
| 2 |
|
Cloves garlic; crushed |
INSTRUCTIONS
To make the pesto: Puree all the ingredients for pesto in workbowl of
food processor or in a blender,working in batches. Transfer to a
small bowl and place a piece of plastic wrap directly on surface to
prevent discoloring. (Pesto may be made in advance and kept covered
and chilled. Will keep about 2 weeks). Cook the tortellini in a
kettle of boiling,salted water until al dente. Drain well and refresh
under cold water. In a large bowl toss together the tortellini and
pesto. Cover and refrigerate for at least 4 hours (or overnight). Add
the remaining ingredients,except oil. Combine well and add oil only
if salad seems dry. Season with salt & pepper to taste.
Recipe by: Gourmet 4./86
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