Thursday, June 26, 2014

Sweet Pepper and Kielbasa Tortellini with Lemon White Wine Sauce | Fat and Happy

It's almost Friday Lush Scouts! And that means you probably need a delicious and yet easy thing to cook to impress your bff/boyf/mom this weekend. I've whipped up a similar recipe to the below a couple of times using different vegetables, but this was my favorite combo thus far. I apologize that there aren't too many process pictures, but mostly I just want to show off these photos because I'm very pleased with how they turned out.

You're going to need the following (but feel free to make substitutions because a Lush Scout always follows her heart and sometimes has empty cupboards):

kielbasa (I use Turkey kielbasa)
white wine
lemon or lemon juice
mozzerella or parmesan cheese
garlic scrapes
fresh basil
sweet peppers
green beans

ingredients for the recipe

First things first, start the water boiling for the Torts. Cook them according to the packaging while you perform the more interesting portion of this recipe. Slice the peppers latitude wise so you get nice rings of pretty peppers. I also cut the green beans into smaller pieces. The edamame should be shelled already so no worries there. I roll and cut the spinach and basil into thin strips. I also cut the garlic scrapes. 

garlic scrapes and other veggies

A side note on garlic scrapes: I've never used them before, let alone heard of them before this spring. It's the part of the garlic that grows above ground and it has a delightful, almost sweet garlicky flavor. When preparing my scrapes, I went with the theory of 'use all the soft parts'. I chopped off the harder stems and used everything that was left. This seemed to be the correct strategy.

how to cut garlic scrapes

Melt the butter on the stove. Add the basil and garlic scrapes once the butter is hot enough to sizzle. Once your kitchen fills with a toothsome aroma (but before anything starts burning), add the peppers, edamame and green beans. As they begin to cook, slice the kielbasa and add it too. Throughout the cooking portion, I gave a squeeze of lemon juice and a splash of white wine every couple of minutes. These cook out pretty quickly, so you shouldn't have to worry about the sauce being too soupy. At the very end, while you are removing the tortellinis from the boiling water, add the spinach. Add the tortellinis to the pan with the veggies, mix, and add a little more wine. Shake some cheese into your creation and behold: a fabulous dish that will definitely impress (also just saying you made 'white wine sauce' is going to sound fancy!).

delicious finished meal

Do you have any favorite spring vegetables you think would taste good in this recipe? Let me know how it goes Scouts! 

And every single bone in my brain is electric,

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