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Tortellini salad with crispy prosciutto and spinach

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Tortellini salad with crispy prosciutto and spinach
Tortellini salad with crispy prosciutto and spinach
  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

Tortellini and a tangy dressing make this no ordinary pasta salad. What’s more, you can have it on the table in less than 30 minutes!

Ingredients

  • 200g thinly sliced prosciutto
  • 1 x 625g pkt fresh ham and cheese tortellini
  • 300g (2 cups) frozen green peas, thawed
  • 1 x 150g pkt baby spinach leaves
  • 1/4 cup chopped fresh dill
  • 200g fresh ricotta, crumbled

Red-wine vinaigrette

  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard

Method

  • Step 1
    Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
  • Step 2
    Meanwhile, cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
  • Step 3
    Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
  • Step 4
    To make the red-wine vinaigrette, whisk together the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
  • Step 5
    Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1682 kj

    Energy

  • 21g

    Fat Total

  • 7g

    Saturated Fat

  • 5g

    Fibre

  • 22g

    Protein

  • 49mg

    Cholesterol

  • 1134.86mg

    Sodium

  • 4g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve

Notes

To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.

  • Author: Michelle Southan
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

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