Tortellini with Parmesan and Rosemary

1 pound frozen three cheese tortellini
1/2 c extra virgin olive oil*
1/2 c grated parmesan cheese
1 T fresh rosemary, chopped
fresh ground pepper to taste

Bring 5 quarts salted water to a rapid boil. Add tortellini and stir. Cook tortellini, stirring occasionally, until all pasta comes to the surface of the water. Remove from water and allow to drain. Drizzle with olive oil. Combine rosemary and parmesan, sprinkle over tortellini. Add pepper to taste. May be served hot or cold. Serves 4.

Chef's Note: Extra virgin olive oil has a darker color than virgin or plain olive oil. The darker the oil color, the more olive taste you will encounter. Extra virgin has the most intense flavor of all olive oil and is best used in cold dishes when you want a distinct olive flavor. It is not recommended for frying as the lack of processing that imparts the wonderful olive flavor leaves olive fruit particles in the oil that then burn when fried giving an unpleasant flavor to the food.