Herbed Tortellini with Gallo Salame

Recipe categories: 
Recipe ingredient list: 

8 oz. Gallo Salame Italian Dry Salame, julienne
7 oz. Tortellini, multi colored
5 Tbsp. Olive Oil
2 Tbsp. Chives, chopped
2 Tbsp. Parsley, chopped
2 Tbsp. Fennel Leaf, chopped
2 Tbsp. Arugula, chopped
5 Tbsp. Parmesan Cheese, grated
5 Tbsp. Romano Cheese grated
3 Tbsp. Chicken Broth
Kosher Salt or Table Salt, to taste
Black Pepper, to taste

Recipe instruction list: 
  1. Begin by cooking the tortellini in boiling water until they are tender.
  2. When the tortellini are cooked place in a colander under cold water.
  3. Rinse until the tortellini are cool to touch.
  4. Heat the olive oil in a sauté pan over medium high heat.
  5. Place the tortellini into the pan along with the chives, parsley, fennel leaf and Arugula.
  6. Sauté for four minutes and then add the Parmesan & Romano cheeses.
  7. Sauté for one minute and then add the chicken broth along with the Gallo Salame.
Recipe image thumbnail: 
Recipe product: 
Gallo Italian Dry Salame Chub