Preparation:
Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and olive oil. Let stand 30 minutes.
Soften the (sun- or oven-) dried tomatoes by covering them with boiling water and letting sit for 2 minutes. Drain, slice thinly crosswise, and set aside.
Cook tortellini in a large pot of boiling water until they rise to the surface. Drain and toss with half of the herb mixture. Keep warm. Slice the squash thinly crosswise. In a nonstick skillet, heat the other half of the herb mixture over medium heat and cook the tomatoes and squash for 3 minutes, stirring occasionally. Add the broth and simmer over low heat for 2 minutes. Toss the vegetables with the pasta and serve immediately.
Garnish with fresh nasturtium flowers and leaves (well cleaned). |
