Pesto Tortellini Salad

I hope you'll try this week's recipe, Pesto Tortellini Salad - it's great when you want a fast and fresh side dish or a light dinner entree. It's super simple to make and uses the fresh ingredients of your late summer harvest.

INGREDIENTS:
1 package uncooked refrigerated cheese filled tortellini
1 medium zucchini, cut in half lengthwise and sliced
1 cup grape tomatoes, cut in half
1/3 cup mayonnaise
¼ cup prepared basil pesto OR make your own fresh basil (recipe below)
1 garlic clove, pressed
¼ cup pine or walnuts, optional

DIRECTIONS:
1. Cook tortellini according to package directions, drain and rinse under running cold water.
2. Meanwhile, cut zucchini in half lengthwise using the Crinkle Cutter; cut into ¼ -inch thick slices. Cut tomatoes in half using Utility Knife.
3. In Classic Batter Bowl, combine mayonnaise, pesto and garlic, pressed with Garlic Press; mix well. Add tortellini, zucchini, tomatoes, and nuts; mix gently. Serve immediately or cover and refrigerate until ready to serve.

FRESH BASIL PESTO RECIPE:

INGREDIENTS:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

DIRECTIONS:
1-Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2-Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

Some interesting facts about BASIL:

Basil is described by Webster as being of the mint family used especially as a seasoning. But I have found that basil is much more than something we add to our spaghetti.
Basil is native of India, South Asia, the Middle East and has been grown for thousands of years in the Mediterranean region. Basil is found growing wild in tropical and sub-tropical regions of the world. There are many rituals and beliefs associated with basil. The French call basil herb royale. In Italy it is a sign of love, romance, and fine dining. Jewish folklore suggests it adds strength while fasting. Basil was said to be found in Christ's tomb after his resurrection. Greek Orthodox use basil to prepare holy water and pots of basil are placed below church alters. In Europe and India they place basil in the hands of the dead to ensure a safe journey.

Basil has been known for many years as an herbal remedy for diseases of the brain, heart, lungs, kidneys, and the bladder. It is primarily a digestive and nervous system aid. Infuse basil and use it as a tea for indigestion. Inhale basil tea to relieve cold symptoms. A tonic can be made by steeping basil leaves in wine for several hours. Basil has uplifting, energizing, anti-depressant properties. Last but not least, basil is very compatible with tomatoes. Basil is known as the tomato herb. Use sweet basil in your pesto, like in this recipe, as well as in your tomato sauces. Sprinkle dried or cut fresh basil over salads and sliced tomatoes. Basil also goes well in soups, salads, eggs, fish and meat dishes.

ENJOY!