72    Cheese tortellini
6 tb Fresh parsley, minced
1/2 c  Extra-virgin olive oil
1/2 c  Parmesan cheese, freshly
Grated
1/3 c  Fresh lemon juice
3    Cloves garlic, pressed

Cook tortellini according to package directions. Drain, then pour in
some fresh water to keep them from sticking. Thread 24 4″ skewers
with 3 tortellini each. (I just put all the tortellini in a bowl to
save time.) Arrange on a platter and sprinkle with 2 T. parsley. In a
processor or blender, mix all remaining ingredients until pureed. If
using skewered tortellini, brush sauce on. (I just pour the sauce
over & toss) Reserve a little of the sauce to serve on the side.