Spanish Pesto Tortellini

A pasta dish, involving ricotta and spinach tortellini, spiced sausage and white wine, preferably 'vino de aguja', or rather, a bubbly non-champagne white, served chilled.

First, prepare the accompaniments: bring cauliflower to preliminary boil, while frying chopped onions and minced garlic cloves (1.5 per person). Add spiced Spanish salchicha (something not as tough in texture as chorizo) to the pan, then, remove the cauliflower from the boiling water, and chop.

When adding the tortellini to the boiling water, add the cauliflower to the frying mix. If onions and garlic begin to brown, isolate or remove them, then heat at end of preparation.

Tortellini should be spiced with dill, salt, oil and white pepper. Fried accompaniments should be spiced with basil, ground bay leaf, garlic, tarragon and black pepper. Flake or grate a soft (but not wet) cheese to be served over finished dish.

When tortellini is ready, mix with accompaniments, serve with dash of extra virgin olive oil, green pesto (2 to 3 tablespoons per plate), flaked cheese, oregano, serve with wine.