Summer Squash with Tomatoes and Herb Tortellini

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Yield:  4-6 Servings

1 recipe Herb Tortellini (recipe follows)
1 Tbsp  Olive oil
3 small Zucchini, (about 1 lb) sliced in half lengthwise, then across on the diagonal
2 each   Yellow summer squash, sliced (about ½ lb)
2 cloves  Garlic
To taste Kosher salt and freshly ground black pepper
1/3 cup  Basil leaves, torn
2 each  Tomatoes, cored and cut in bite-size chunks
1 Tbsp  Unsalted butter

1. Bring a pot of salted water to a boil over high heat. Add the tortellini and cook until tender, about 2 minutes. Drain, reserving some of the pasta water (about ½ cup), and set aside.

2. Heat a large sauté pan over medium high heat. Add the olive oil, the zucchini, squash and garlic. Season with salt and pepper and cook a few minutes until softened. Add the tortellini and basil and about half of the remaining Aged Monterey Jack along with a half cup of the reserved pasta water. Bring to a boil, add the tomatoes, whisk in the butter and transfer to a serving bowl; sprinkle with the remaining cheese.

Herb Tortellini

1 cup  Goat cheese
1/2 cup  Aged Monterey jack (substitute Parmigiano-Reggiano)
3 Tbsp  Mixed herbs such as chervil, parsley and tarragon
1 package Goyza wrappers (round pot sticker wrappers)
1 each  Egg, lightly beaten

1. In a small mixing bowl, combine the goat cheese and 3 Tbsp of the aged jack; whisk together with a fork until smooth. Stir in the mixed herbs.

2. Lay the goyza wrappers out on a cutting board and using a pastry bag or a teaspoon, place 1 Tbsp of the goat cheese filling in the center of each wrapper. Working one at a time, brush the perimeter of the wrappers with the egg and fold over, pinching the ends, to form a half moon. With the rounded side of the half moon toward you, wet the corner with a little of the egg and pinch the corners together to form a little tortellini. Makes approx. 14-18 tortellini.