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Warm Salad with Tortellini and Arugula

Written By Unknown on samedi 2 mars 2019 | mars 02, 2019


Warm Salad with Tortellini and Arugula

Dressing

Warm Salad with Tortellini and Arugula Dressing and Quinoa Salad with Peaches, Goat Cheese, and Parma Ham
Warm Salad with Tortellini and Arugula Dressing and Quinoa Salad with Peaches, Goat Cheese, and Parma Ham

 

Warm salad with tortellini, mushrooms, and nuts. Homemade pasta is even
tastier and is easy to make.

4 portions

7 oz (200 g) mushrooms
½ leek
olive oil
sea salt flakes
freshly ground pepper
1 head of romaine lettuce
¾–1 lb (500 g) fresh tortellini
¾ cup (200 ml) coarsely grated Parmesan cheese
¼ cup (50 ml) roasted pine nuts
Arugula Dressing
1 oz (25 g) arugula
¾ cup (200 ml) light crème fraîche or sour cream
1 garlic clove, pressed
½ cup (100 ml) grated Parmesan cheese
sea salt flakes
freshly ground pepper
1. Begin with the dressing: Chop the arugula. Mix together arugula, crème
fraîche, and garlic. Add the cheese and add salt and pepper to taste.
2. The salad: Slice the mushrooms and leek thinly and fry in a pan with
olive oil. Add salt and pepper to taste.
3. Divide the romaine leaves.
4. Boil the pasta according to the directions on the packaging. Pour out the
remaining water and blend the pasta with a couple of tablespoons of olive
oil.
5. Combine the cooked pasta and romaine lettuce on plates. Top with
mushrooms, cheese, and nuts. Serve with the dressing.

Quinoa Salad with Peaches, Goat Cheese, and

Parma Ham

Warm Salad with Tortellini and Arugula Dressing and Quinoa Salad with Peaches, Goat Cheese, and Parma Ham
Warm Salad with Tortellini and Arugula Dressing and Quinoa Salad with Peaches, Goat Cheese, and Parma Ham

A salad with sun-ripened peaches is perfect for lazy summer days. An
excellent substitute for the quinoa is 1¼ lbs (600 g) boiled new potatoes.
4 portions
¾ cup (200 ml) quinoa
2 peaches or nectarines
3½ oz (100 g) sugar snap peas
3 tbsp olive oil
½ lemon, zest and juice
1 bunch of basil
7 oz (200 g) goat cheese (chèvre)
sea salt flakes
freshly ground pepper
1 head of leaf lettuce
¼–⅓ lb (100–150 g) Parma ham (or Prosciutto di Parma)
1. Boil the quinoa according to the directions on the packaging. Cut the
peaches into wedges. Cut the pea pods into strips.
2. Blend quinoa, peaches, sugar snap peas, oil, lemon zest and juice.
Carefully add the basil leaves and crumbled cheese. Add salt and pepper to
taste.
3. Arrange the lettuce on a serving dish. Distribute the quinoa salad over
the top and garnish with Parma ham.

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