Saturday, April 17, 2010

Warm Tortellini Salad with Goat Cheese and Roasted Garlic

Some friends came over and we made these two sides with some chicken, grilled tomatoes, and crusty bread. Great meal to end a busy week.

Goat cheese is so nice and mild and it melted into the warm pasta and garlic beautifully. Roasting garlic is just an easy way to make your house smell good before guests arrive. Most people would prefer something like apples and spice, for me it is garlic scent. Think we could market that? There are a few ways to roast garlic and if you're interested in an easy one then check this out.

I promise that the end to the roasted veggies is coming with warmer weather, but don't think we have asparagus up here yet. This is one vegetable that when roasted often converts non-asparagus eaters instantly.



Warm Tortellini Salad

5-6 cloves of roasted garlic chopped
1/2 lb goat cheese crumbled - this is how much I bought but I used less, just eyeball it
2 T chopped fresh chives
1 T chopped fresh flat parsley
salt and pepper
Cook 1 lb of mini-tortellini just before you are planning on eating so its still hot, mix with prepared ingredients above. Drizzle with olive oil on individual plates.

Roasted Asparagus

Preheat oven to 425
Wash and clean asparagus by cutting the tough end off (about 1.5 inch of the end)
Dry well and lay in single layer on cooking sheet
Drizzle with olive oil and toss to coat, sprinkle with a generous amount of pepper, some salt, and garlic powder.
Cook for about 10 min, asparagus should be cooked through but not wilted.
I sprinkle a little parmesan over the top before serving.

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