PISTACHIO TORTELLINI (Adapted from a recipe in Food Day Magazine ) Makes 4 small servings
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9 oz pkg cheese tortellini 1/4 cup chopped onion 2 cloves garlic, minced 3 Tbsp olive oil 3 Tbsp butter 1 Tbsp white wine vinegar 1 tsp dried basil 1 tsp lemon peel 1/2 tsp granulated sugar 1/2 cup coarsely chopped pistachio nuts 2 Tbsp minced parsley 1 cup freshly grated Parmesan cheese 12 sliced olives additional snipped parsley Star the water for the tortellini, and cook according to package directions. Meanwhile, saute the onion and garlic in oil and butter until onion is tender; stir in the vinegar, basil, lemon peel, and sugar. Simmer until sugar is dissolved. Remove from heat and stir in pistachio nuts and parsley. Drain tortellini and toss with mixture and cheese. Garnish with olives and additional snipped parsley.