Tortellini Basil Salad
Few things in life are as delicious as cheese-stuffed tortellini and fresh basil, and this recipe pulls them both together, albeit in a clever way. Rather than fold in a shower of basil leaves, you’ll blanch them quickly to set the bright green color, and then blend with oil to make a deeply fragrant base for this recipe. Blanched asparagus, peppery watercress, and caramelized shallots balance the rich tortellini filling, while the lemon zest brightens every bite. It’s a vegetable-forward crowd pleaser that can work as a stand-alone dinner or a side to a summery feast.