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Cheese and pasta tortellini with Balsamic Vinegar


Tonight I made a simple dish of tortellini tossed with olive oil and Italian Balsamic Vinegar.  I also added sea salt and some parsley for color, and I stirred in some shredded Romano cheese.

My son didn’t care for it, but I felt it was a perfect weeknight meal with a glass (or two!) of Chardonnay. The recipe was in essence as follows:

1/2 package of Trader Joe’s cheese or mushroom tortellini.  Cook as directed on package.  After completely drained, stir in some EVOO, parsley (dried or fresh), sea salt, ground black pepper, a hand full of shredded Romano cheese , and approximately 1-1/2 to 2 tablespoons Balsamic vinegar.  I find the vinegar, especially a good one that has been aged in oak, imparts a rich, earthy taste to the pasta without being tart.

I have enjoyed writing the last two blog posts, and so I plan to continue writing.


About Helene Kremer

San Francisco East Bay

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