A fine dinner for a tired soul

CHEESE TORTILLINI WITH BASIL
VINIAGRETTE AND PANCETTA TOPPED WITH
PARSLEY AND SERVED WITH 1/2 GRILLED
ARTICHOKE WITH LEMON SAUCE

Oh my goodness, I have been having such a good time with the basil vinaigrette.  Tonight I steamed 2 halves of artichoke until Al dente then throw them on the grill to finish. I sliced two small pieces of pancetta and grilled them along with the artichoke.
I made a nice lemon vinaigrette for the artichoke (or you can make a butter and lemon sauce if you like that better).  Use the basil vinaigrette that I gave the recipe for earlier for the pasta.

You can use penne or other pasta like I did.  I had some cheese tortillini, so that's what I used.
Boil the pasta, place finished product in a bowl and toss with the basil vinaigrette.  Cube the pancetta into small pieces and mix it in.  Top with a bit of chopped basil or parsley and a little salt and pepper.  I also grilled a wedge of lemon to set on the pasta.  The juice from it leaks into the bottom of the bowl of  pasta and makes a really nice addition to the basil vinaigrette.  You get a nice bit of tang at the bottom of the bowl..if you have an extra bit of bread or toast it is nice to soak the juice up on it.

Pour some of the lemon vinaigrette over the artichoke and place it on the side of the pasta.  Eat it up.... This is a really nice way to make a heavier pasta light feeling.....
EAT, FRESH, DAILY by COOKINGFRESHDAILY!!!