Instructions: Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.

In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold.

In a large bowl, combine pasta, all vegetables and cheese.

In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter,

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