It has been in the 80’s lately with high humidity, and I have to tell you I don’t want hot food. This is why this dish is perfect. Once you let everything cool down it’s so refreshing and light. We, of course, had to add chicken and I marinated it in olive oil with a rub of black pepper, celery salt, and a whole lemon’s worth of zest. The lemon chicken makes the dish taste fresh instead of heavy, adding a nice burst of flavor. I really enjoyed the browned butter to go on top making it a little sweet but not overpowering.
I adapted this recipe from a favorite blog I follow called Annie’s Eats.
Yield: about 10 servings
20 oz. fresh cheese tortellini
8 tbsp. butter
1 pint cherry (or grape) tomatoes
2 ears of corn, husked
½ cup peas, fresh shelled or frozen and thawed
Small handful of chives, minced
Shaved Parmesan cheese, to taste
Salt and pepper, to taste
Bring a large pot of water to boil. Cook tortellini according to package directions. Drain well and rinse briefly with cold water to stop cooking and cool the tortellini slightly.
Meanwhile, heat the butter in a small skillet over medium heat. Let melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color (be careful not to burn it). Set aside to cool slightly.
Slice or quarter the cherry tomatoes. Cut the corn kernels from the cobs. In a large mixing bowl, combine the tortellini, tomatoes, corn, peas and browned butter. Toss gently to combine. Stir in the chives and shaved Parmesan. Season with salt and pepper to taste.