1 1/2c fresh basil
3/4c olive oil
2 garlic cloves
1lb. asparagus
1/2 pint cherry tomatoes, halved
1 pkg. tortellini
2T lemon juice
4-6 oz. watercress
Parmesan cheese
salt and pepper
Place basil, oil and garlic in blender, pulse until fine. Pour into fine mesh strainer over bowl- strain 20-25 minutes, press down, discard solids. Cook tortellini to pkg. instructions. Cook asparagus al dente. In a large bowl mix tortellini, basil garlic oil, asparagus, tomatoes, lemon juice. Sprinkle with salt and pepper, parmesan cheese. Gently mix in watercress and serve.
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