Skewered Tortellini W/ Parsley Caper Sauce

• 12 lb small tortellini (fresh or frozen)
• 12 cup olive oil
• 1 garlic clove (I use more)
• 2 tablespoons sunflower seeds (shelled)
• 1 ounce parmesan cheese, grated
• 2 tablespoons capers
• 34 cup parsley, tightly packed, flat leaf
• salt & pepper

1. In a large pot of boiling, salted water, cook tortellini until just done, about 8 minutes.
2. drain, rinse with cold water and toss with a little olive oil if not serving at once.
3. In a food processor, drop garlic in a whirl 10 seconds, add sunflower seeds, grated cheese, capers and parsley and whirl to a coarse puree.
4. with the machine running add 1/2 cup olive oil in a thin stream.
5. Season with salt & pepper.
6. In a saucepan, combine tortellini with sauce to coat heating through.
7. pour into a warm shallow bowl to serve.
8. Skewer several tortellini with toothpicks or small skewers and provide additional picks on the side for the remaining tortellini.
9. This can also be prepared a a cold pasta dish.

tortellini, olive oil, garlic, sunflower seeds, parmesan cheese, capers, parsley, salt

Taken from www.food.com/recipe/skewered-tortellini-w-parsley-caper-sauce-362761 (may not work)