One couple's attempt to think global, buy local, and achieve sustainable living in beautiful Bellingham, Washington.
Sunday, November 20, 2011
Tortellini with Brussel Sprouts & Sundried Tomatoes
1 Package Tortellini 1 Bunch Brussel Sprouts, Halved Sundried Tomatoes cut in strips 1/4 cup shredded Parmesan Salt & Pepper to Taste 1-2 Tablespoons Olive Oil Prosciutto (Optional)
Bring large pot of water to a boil. Add Brussel Sprouts and Tortellini and cook until al dente. Drain. Heat oil in a large frying pan. Add tortellini mixture, sundried tomatoes, Prosciutto, parmesan, salt & pepper. Saute a few minutes until cheese melts. Serve immediately.