Name: Tortellini, prosciutto and tomato salad recipe
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: italian
Ingredients: 300g broad bean; 600g pkt veal tortellini; 6 slices prosciutto; 250g cherry tomatoes, halved; 120g pkt baby rocket; 100g bocconcini, coarsely torn; 82.50 ml basil leaves; 40.00 ml balsamic vinegar; 60ml olive oil

Tortellini, prosciutto and tomato salad recipe

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Prep Time:

Cook Time:
30 minutes

Total Time:
30 minutes

Elevated veal pasta with zesty vinegar dressing, bocconcini, basil, tortellini, and prosciutto.

Ingredients:

300g broad bean
600g pkt veal tortellini
6 slices prosciutto
250g cherry tomatoes, halved
120g pkt baby rocket
100g bocconcini, coarsely torn
82.50 ml basil leaves
40.00 ml balsamic vinegar
60ml olive oil

Instructions:

Boil the broad beans in a saucepan according to the package instructions. Then, cool them under cold water, peel, and transfer to a large bowl.
Cook the tortellini in a large saucepan of boiling water according to the packet directions until they are al dente. Then, refresh them under cold water and drain well.
Heat a frying pan over medium heat until it's nice and warm. Sear the prosciutto slices for 1-2 minutes per side until they turn a beautiful golden brown. Then, place them on a plate and let them cool down for a bit.
Combine the tortellini, tomato, rocket, broad beans, torn prosciutto, bocconcini, and basil in the bowl.
Drizzle the tortellini with vinegar and oil, season, gently toss to combine, and divide among serving plates. Enjoy!

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