Recipe courtesy of Michele Urvater
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In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.
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By hibethany
on May 13, 2008
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This recipe might be worth a try if the tortellini were boiled in the broth with chopped onions, garlic, fresh ground black pepper and lots of fresh chopped cilantro.
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