Name: Warm tortellini, broad bean and artichoke salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 500.00 ml frozen broad beans, thawed; 625g packet fresh veal tortellini pasta; 36.40 gm extra-virgin olive oil; 1/2 small red onion, thinly sliced; 1 medium red capsicum, thinly sliced; 400g can artichokes, drained, quartered; 200g cherry tomatoes, halved; 82.50 ml pitted black olives, halved lengthways; 20.00 ml white balsamic vinegar (see note); 50g baby rocket; Shaved parmesan cheese, to serve

Warm tortellini, broad bean and artichoke salad

0 Likes

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Freezer-friendly veal pasta for a quick and tasty meal anytime!

Ingredients:

500.00 ml frozen broad beans, thawed
625g packet fresh veal tortellini pasta
36.40 gm extra-virgin olive oil
1/2 small red onion, thinly sliced
1 medium red capsicum, thinly sliced
400g can artichokes, drained, quartered
200g cherry tomatoes, halved
82.50 ml pitted black olives, halved lengthways
20.00 ml white balsamic vinegar (see note)
50g baby rocket
Shaved parmesan cheese, to serve

Instructions:

Skin broad beans and discard. Cook pasta in salted boiling water following packet instructions, add broad beans for last 2 minutes of cooking. Drain.
Pour the mixture into a large bowl and drizzle with oil. Mix well to ensure everything is coated. Add the onion, capsicum, artichoke, tomato, and olives. Drizzle with vinegar, then season with salt and pepper. Mix everything together thoroughly.
Divide into bowls, season with pepper, and serve with rocket and parmesan.

We use cookies

Similar Recipes

Warm tortellini and prosciutto salad recipe

Tortellini with warm tomato and chilli oil

Rice noodles & prawns with ginger broth

Warm grilled peach & frisée salad with goat's cheese dressing

Warm sausage and vegetable salad