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How to make Tortellini salad with crispy prosciutto and spinach

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

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.