Warm Tortellini, Broad Bean And Artichoke Salad

By Tracy Rutherford

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Keep this delicious pasta on hand in the freezer for a superfast veal meal deal!

All you have to do is throw all your ingredients of Warm Tortellini, Broad Bean And Artichoke Salad

  1. 2 cups frozen broad beans, thawed
  2. 625g packet fresh veal tortellini pasta
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 small red onion, thinly sliced
  5. 1 medium red capsicum, thinly sliced
  6. 400g can artichokes, drained, quartered
  7. 200g cherry tomatoes, halved
  8. 1/3 cup pitted black olives, halved lengthways
  9. 1 tablespoon white balsamic vinegar (see note)
  10. 50g baby rocket
  11. Shaved parmesan cheese, to serve

The instruction how to make Warm Tortellini, Broad Bean And Artichoke Salad

  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.

Nutritions of Warm Tortellini, Broad Bean And Artichoke Salad

fatContent: 418.011 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent: 23 milligrams cholesterol

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