Tortellini with Parsley Caper Sauce

Y'all.  This Come On In cookbook keeps delivering delicious dish after delicious dish.  But you know this already, I've discussed it at length.  

With this being said, I of course, wasn't shocked when the app that I prepared for a celebration of one was soon to be married but now is married turned out to be a home-run.  'Tis good that we carb loaded before we went to dinner as lots of shenanigans ensued.  I generally don't love a shenanigan unless it is preceded by tortellini and carried out with friends over wine.  In this situation, shenanigans were welcomed.  

Although shenanigans would probably be a more interesting topic, I'm really here to tell you about this delicious tortellini.  This is a great one for all of those upcoming summer picnics that you will be attending soon.  It's easy to put together, uses fresh ingredients and will please all types of palates.  Well. Maybe not all types of palates.  I don't see Brandon getting to fired up about this one.  Nor do I see my 2 year old niece grubbing down on it.  So maybe I'll change that to it will please many palates.  Yes.  That's probably more accurate. 

Hope this pleases your palate!  Enjoy!  
Tortellini with Parsley Caper Dill Sauce
from Come On In

1 clove garlic
2 tbl sunflower seeds
1/4 cup freshly grated parmesan cheese
2 tbl capers, drained
1/4 cup parsley, chopped
1/2 cup extra virgin olive oil
salt and pepper to taste
1/2 lb small tortellini, cooked

Process garlic in a food processor for 10 seconds.  Add sunflower seeds, grated cheese, capers and parsley and process to a corse paste.  With the  food processor still running, add the olive oil in a slow stream.  Add salt and pepper to taste.  Combine the tortellini with the sauce and toss until well combined.  Serve warm.   


  1. Laura Merrill, this looks amazing! Gonna try it next weekend as a side to steak or grilled shrimp!

  2. Just my two cents, but y'all don't skip the Mustard Marinated Shrimp that's in the app section of Come On In. It's so good...