Easy Mediterranean tortellini salad with pesto

Step 1/4

• 1 shallots
• 1½ cloves garlic
• 25 g pine nuts

• cutting board
• knife
• frying pan (large)

Peel shallots and cut into fine rings. Peel and crush garlic, then set aside. Toast the pine nuts in a large deep pan, then remove and set aside as well.

Step 2/4

• 250 g ricotta and spinach tortellini
• 250 g cherry tomato mix
• ¼ lemon
• salt
• pepper
• olive oil (for frying)

• large bowl
• grater
• jug

In the same pan, cook the tortellini according to the package instructions, drain, and transfer to a large bowl. In the same pan, heat olive oil, add cherry tomatoes, garlic, and let simmer for approx. 2–3 min. Remove garlic and place in a jug or the bowl of your blender for pesto. Zest the lemon and season tomatoes with lemon zest, salt, and pepper. Then, add to the large bowl of tortellini.

Step 3/4

• 40 g arugula
• 10 g basil
• 50 g grated Parmesan cheese
• ½ tbsp olive oil
• water (optional)

• immersion blender

Into the container with garlic cloves, add half of the arugula, basil, ⅓ pine nuts, Parmesan, olive oil, salt, and pepper. Blend with an immersion blender until it’s a smooth pesto. Add water if desired to make it smoother.

Step 4/4

• 12½ g grated Parmesan cheese

Add shallots and the remaining arugula to the tortellini bowl and mix. Squeeze lemon over it, and pour pesto in. Give it a good mix. Sprinkle the rest of your Parmesan and pine nuts. Serve immediately while it’s still warm.

Enjoy your meal!