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TORTELLINI CAPRI
Serves: 6

1 cup unthawed frozen green peas
2 cups finely chopped fresh broccoli florets
10- or 12-ounce jar roasted red peppers
1 pound good-quality frozen cheese tortellini, vegetable-filled tortellini, or tofu tortellini

Dressing:
Liquid from the roasted peppers
1/4 cup grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese
Salt and freshly ground pepper to taste
2 tablespoons olive oil, preferably extra-virgin
2 tablespoons red-wine vinegar
2 teaspoons Dijon-style mustard

DIRECTIONS:

Begin cooking the tortellini according to package directions.

Layer the frozen peas and the broccoli florets in a large saucepan with 3/4 inch of water.  Steam them over moderate heat, covered, until the peas are thawed and the broccoli is bright green. This takes about 3-5 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.

In the meantime, drain the peppers, reserving the juices in a small bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.

When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with the salt and toss again.