Tortellini with Tomato, Shallot and Mascarpone Broth
Serving Size 8
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons SupHerb Farms Fresh Frozen Shallot Purée
- 1 tablespoon SupHerb Farms Fresh Frozen Garlic Minced
- 1 cup Reduced-moisture tomatoes — diced
- 2 tablespoons SupHerb Farms Fresh Frozen Basil
- 2 cups Chicken stock
- 1/2 cup Mascarpone cheese
- 1 pound Tortellini — cooked
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Lemon zest
- 1/4 cup Parmesan cheese
Categories
- Categories: Italian, Mediterranean
- Ingredients: Entrees, Pastas
Preparation
- In a large sauté pan over medium high heat add oil.
- When oil starts to smoke add SupHerb Farms Fresh Frozen Shallot Purée and SupHerb Farms Fresh Frozen Garlic Minced, cook for 1 minute.
- Add Reduced-Moisture Tomatoes and cook for 1 minute more.
- Add broth, SupHerb Farms Fresh Frozen Basil and mascarpone cheese.
- Bring to simmer then turn heat off.
- Season with salt, pepper and lemon zest.
- Place cooked tortellini in serving bowl. Ladle tomato and shallot broth over pasta. Top with parmesan cheese.