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Tortellini Salad with Asparagus and Fresh Basil Vinaigrette cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tortellini Salad with Asparagus and Fresh Basil Vinaigrette dishes that you simply make.
Alright, don’t linger, let’s plan this tortellini salad with asparagus and fresh basil vinaigrette menu with 10 elements which are surely easy to have, and we have to process them at the very least through 5 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition of Tortellini Salad with Asparagus and Fresh Basil Vinaigrette:
- Give 6 tbsp - extra-virgin olive oil
- Need 1/2 cup of chopped fresh basil
- Need 3 tbsp - fresh lemon juice
- Give 1 for shallot , minced
- Get 1 clove - garlic , minced
- Take 1 lb asparagus , tough ends trimmed and sliced thin on the bias
- Prepare 2 - (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
- Get 1/4 cup pine nuts
- Take 1 pints - grape tomatoes or cherry tomatoes, halved
- Make ready 1 oz Parmesan cheese , grated (1/2 cup)
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette making process:
- Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad.
- Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.
- OR for the asparagus you can cook them in a skillet with some seasoning and olive oil until bright green.
- Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.
- Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
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