Green Beans And Tortellini Recipes

Steps:

• Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
• Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

Steps:

• Bring salted water to a boil in large pot.
• Wash and inspect beans.
• Heat olive oil in a heavy 10 inch frying pan. (I use cast iron.).
• Carefully immerse beans in water for no more than 2 minutes.
• Do not dump out water; scoop out beans with tongs or strainer into colander.
• Run cold water over beans in sink to stop cooking and set aside.
• Return water to boil and cook tortellini according to instructions of package OR if you are making fresh tortellini from a recipe, save this step till after beans and sauce are done so that they will be hot and not over cooked.
• While waiting for tortellini to cook add onion and garlic to olive oil, brown slightly and add beans.
• Stir frequently; if they need more oil add some of the butter now.
• When beans begin to sizzle remove them, leaving most of the onions and garlic behind, with tongs to covered bowl and keep warm.
• Be sure to keep an eye on the tortellini and stir them.
• Add the rest of the butter to pan and stir.
• Stir in half of the milk lower the heat to medium.
• Mix the rest of the milk with corn starch in a cup or jar and set aside for a moment.
• Stir half of the cheese, and all of the pepper, and Mrs. Dash into pan with a whisk.
• Stir in the rest of the milk mixture and stir until thickened.
• Set heat to low and gradually stir in the rest of the cheese until melted. (Now cook pasta if using fresh ones).
• Add a little, less that 1/4 cup, of the cooking water from the pasta to the sauce and stir.
• Pour sauce into serving container, cover and set aside.
• In a large serving bowl mix cooked Tortellini and beans, serve immediately with sauce on the side.