Warm tortellini, broad bean and artichoke salad

Cooking Salads Warm tortellini, broad bean and artichoke salad

Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!

Lables: High fibre Low carb Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Peel and discard skins from broad beans (see tip). Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender, adding broad beans for the last 2 minutes. Drain.
  2. Transfer mixture to a large bowl. Drizzle with oil. Toss to coat. Add onion, capsicum, artichoke, tomato and olive. Drizzle with vinegar. Season with salt and pepper. Toss to combine.
  3. Divide between bowls. Season with pepper. Serve with rocket and parmesan.

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2 cups frozen broad beans, thawed
625g packet fresh veal tortellini pasta
2 tbsp 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
1/3 cup pitted black olives, halved lengthways
1 tbsp white balsamic vinegar
50g baby rocket
Shaved parmesan cheese, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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