Warm tortellini, broad bean and artichoke salad

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

Recipe «Warm tortellini, broad bean and artichoke salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.