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Warm tortellini, broad bean and artichoke salad

Ingredients

  • 2 cups frozen broad beans, thawed
  • 625g packet fresh veal tortellini pasta
  • 2 tablespoons 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 tablespoon white balsamic vinegar (see note)
  • 50g baby rocket
  • Shaved parmesan cheese, to serve

Method

  • Step 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.
  • Step 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.
  • Step 3 - Divide between bowls. Season with pepper. Serve with rocket and parmesan.

Recipe Ingredient

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