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1/2 450-g pkg fresh or frozen cheese tortellini pasta, about 2 1/2 cups
1 small anchovy, or 3/4 tsp anchovy paste
2 garlic cloves, minced
3 tbsp up to 4 tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1/4 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup olive oil
1 large head romaine lettuce, torn into bite-size pieces
2 tbsp freshly grated parmesan
1 cup croutons, optional
Cook pasta until al dente, from 8 to 10 minutes. Meanwhile, in a food processor, whirl anchovy paste with garlic, lemon juice, Dijon, pepper sauce, salt and pepper. Then with processor running, add oil in a slow steady drizzle. Place lettuce in a large bowl. Add dressing and hot drained pasta and toss. Then toss in Parmesan and croutons, if using. Sprinkle with additional Parmesan.
Calories 366, Protein 11.5g, Carbohydrates 30.4g, Fat 22.7g, Fibre 3.8g, Sodium 565mg.