Submitted by: LuAnn Schieferdecker, Corn Belt Energy Corporation
Course Main Course, Salad
Servings 4main course servings
8tablespoonsextra virgin olive oil
2cupsleeksthinly sliced, include white and tender green parts
2-4tablespoonsfresh lemon juiceto taste
18ouncesfresh cheese tortellinicooked very al dente (can substitute dry tortellini)
red pepper flakesto taste
2 – 3largeplum tomatoeschopped
5ounceshigh quality feta cheesecut small
Large bunchbasil, about 20 leavesshredded
pepperoni or salami choppedoptional
Heat 4 tablespoons olive oil in deep skillet and saute leeks for 2 minutes.
Add chicken broth, lemon juice and tortellini. Cook until most of the liquid has been absorbed into the tortellini, about 3 minutes. Move the tortellini around in the pan as it cooks to prevent sticking. If using meat, add now.
Add remaining olive oil (can add less if you prefer), red pepper flakes, tomatoes, feta and basil. Remove from heat. Cool and refrigerate.
When ready to serve, plate the spinach and top with tortellini mix and a sprig of basil. Beautiful, delicious and super easy.