Skewered Tortellini W/ Parsley Caper Sauce

Tortellini skewered for an appetizer with a parsley caper sauce. I use this for an appetizer party. Can use meat or cheese filled tortellini. Sauce can be made ahead of time.

• Ready In: 20 mins
• Serves: 5
• Yields: 50 tortellini

Ingredients

• 1⁄2 lb  small  tortellini (fresh or frozen)
• 1⁄2 cup olive oil
• 1  garlic clove (I use more)
• 2  tablespoons sunflower seeds (shelled)
• 1  ounce parmesan cheese, grated
• 2  tablespoons capers
• 3⁄4 cup parsley, tightly packed, flat leaf
•  salt & pepper

Directions

1. In a large pot of boiling, salted water, cook tortellini until just done, about 8 minutes.
2. drain, rinse with cold water and toss with a little olive oil if not serving at once.
3. In a food processor, drop garlic in a whirl 10 seconds, add sunflower seeds, grated cheese, capers and parsley and whirl to a coarse puree.
4. with the machine running add 1/2 cup olive oil in a thin stream.
5. Season with salt & pepper.
6. In a saucepan, combine tortellini with sauce to coat heating through.
7. pour into a warm shallow bowl to serve.
8. Skewer several tortellini with toothpicks or small skewers and provide additional picks on the side for the remaining tortellini.
9. This can also be prepared a a cold pasta dish.