For a weekend lunch, one rarely feels like making an elaborate meal completely from scratch, so I compromised with myself. This dish is spinach and ricotta tortellini, and then in lieu of a sauce or dressing, I sauteed some sweet peppers, pine nuts, garlic, and peas (leftovers from a previous meal, anyone?) in Italian seasoning, white wine, and a little olive oil and put those over the pasta. Yum!
This meal's appeal, even outside of its ease, is texture. The pasta is soft, and all that goes on top of it has some degree of crunch. I also experimented with sprinkling bread crumbs on top instead of Parmesan--since there was already cheese in the pasta, adding more seemed silly, and the breadcrumbs add a character to the meal that wasn't there before.
I used frozen peas this particular time around. As a rule in these instances, I don't actually defrost the peas before throwing them in the saute pan--they have plenty of time to cook, and the little extra water helps prevent everything else from drying out.
1 package spinach and cheese tortellini
1/4 cup white wine
3 tbsp olive oil
2 tsp Italian seasoning
1/4 cup frozen peas
4 cloves garlic, chopped
3 tbsp pine nuts
3 pinch bread crumbs
1/4 cup sweet pepper, chopped
2 tsp onion powder
Salt and pepper to taste.
Cook the tortellini according to directions on the package.
In saute pan, heat olive oil and onion powder. Mix in garlic, peppers, peas, seasoning and nuts. Allow to simmer 2 minutes. Add wine, salt, and pepper; allow to simmer another 2 minutes.
Drain pasta, and mix in saute pan contents. Top with bread crumbs and a dash of Italian seasoning. Serve.