April Cooking -- Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 cloves garlic, minced
Salt and pepper
1 pound asparagus, tough ends trimmed, and sliced on the bias
2 (9-ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape or cherry tomatoes, halved
1 ounce Parmesan cheese, grated (1/2 cup)


1. Whisk the olive oil, basil, lemon oil, shallot, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a bowl large enough to hold salad.

2. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.  Transfer the asparagus to a colander with a slotted spoon. Do not discard the boiling water.  Run cold water over the asparagus until cool. Shake out any excess water and toss with the vinaigrette.

3. Return the water to a boil, add the tortellini and cook according to package directions. Drain the tortellini thoroughly, then toss while hot the asparagus and dressing. Refrigerate until chilled, about 30 minutes.

4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.  Just before serving, stir in the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.