Green Salad with Mom's Vinaigrette Dressing
Pears
Chicken Tortellini Sauce
1 bulb garlic, minced
Olive oil to coat kosher salt and cracked black pepper to tastebottom of Le Creuset pan
3/4 cup white wine
2 cans Fire Roasted Tomatoes not drained
1 can tomato paste
1-2 tbsp basil pesto or a lot of fresh basil or smaller amount of dried basil
1 cup heavy cream
1 cup kalamata olives, pitted and rough chopped
1/3 small bag pine nuts
- Amounts are approximate based on what I remember throwing in the pot tonight.
- Saute the garlic on low till translucent
- Add white wine, turn heat up and reduce by at least half
- Add remaining ingredients except pine nuts and olives; simmer till slightly thickened to sauce consistency you want
- Add pine nuts and olives and heat; toss in cooked chicken tortellini and serve.
