Its a vegetable-forward crowd pleaser that can work as a stand-alone dinner or a side to a summery feast.
Ingredients
1 12cupspacked fresh basil leaves (112 oz.
), divided
12cupplus 2 Tbsp.
Photo: Jennifer Causey
refrigerated cheese tortellini
1teaspoonlemon zest plus 2 Tbsp.
Fill a large bowl with ice water.
Add 1 cup basil leaves to boiling water; cook for 30 seconds.
Drain; plunge basil into ice water and let stand for 1 minute.
Remove basil, squeeze out excess liquid, and transfer to a blender.
Let stand for 15 minutes.
Pour through a fine-mesh strainer into a bowl.
Bring a large pot of generously salted water to a boil over high.
Add asparagus; cook until crisp-tender, 2 to 3 minutes.
Transfer to a cutting board using tongs.
Add tortellini to boiling water and cook according to package directions.
Drain; transfer to a large bowl.
Stir in lemon zest and half of basil oil (about 14 cup).
Let pasta mixture cool, tossing occasionally, until room temperature, about 30 minutes.
While pasta cools, heat remaining 2 tablespoons oil in a medium skillet over medium-high.
Add shallots and 14 teaspoon salt.
Cook, stirring occasionally, until shallots are crisp and golden, 5 to 7 minutes.
Transfer to a plate lined with paper towels.
Toss watercress and 1 tablespoon lemon juice in a bowl; arrange on a platter.
Chop asparagus into 1-inch pieces and add to pasta in bowl.
Add pepper, remaining basil oil, and remaining 14 teaspoon salt; toss to coat.
Spoon over watercress on platter.
Drizzle with remaining 1 tablespoon lemon juice; top with shallots and remaining 12 cup basil leaves.
Chef’s Notes
Youll want to use this easy-prep basil oil on everything this summer.
Drizzle it on grilled chicken, veggies, and crusty bread.
