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). Posted to MC-Recipe Digest V1 #197
Date: Tue, 13 Aug 1996 20:02:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu> Serving Ideas : Crusty sour dough bread.
NOTES : Quite colorful. Even more so if you include blossoms from the squash and some nasturtium flowers. If using, slice blossoms thinly crosswise. Add the blossoms to the skillet when you add the vegetable broth. Here are some stuffing ideas for the tortillini: walnuts, cheese, carrot, spinach, herb, pesto; alone or in combination.
