Tortellini Salad with Fresh Basil Dressing

• Produce

  • 1 lb Asparagus
  • 1/2 cup Basil, fresh
  • 12 oz Cherry tomatoes
  • 1 (!4.5 oz can Chickpeas
  • 1 Garlic clove
  • 1 Shallot

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 2 lb Spinach tortellini, fresh

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Other

  • ½ cup grated Parmiggiano-Reggiano

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 2 lb fresh spinach tortellini
• 6 tbsp extra virgin olive oil, divided
• 1 shallot, minced
• 1 garlic clove, minced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 12 oz cherry tomatoes, halved
• 1 (!4.5 oz) can chickpeas, drained and rinsed
• 3 tbsp lemon juice
• ½ cup chopped fresh basil
• ½ cup grated Parmiggiano-Reggiano
• salt and black pepper, to taste

Directions

• Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Set aside.
• Heat 3 tbsp of olive oil in a nonstick skillet over medium heat. Add the shallot and garlic to the pain and saute until fragrant and tender, about 3 minutes. To the pan, add the asparagus. Saute until just tender and bright green, about 3-4 minutes. Stir in the cherry tomatoes, chickpeas, remaining olive oil, lemon juice, and basil.
• In a large bowl, toss together the tortellini with the asparagus mixture. Stir in the parmesan cheese. Season to taste with salt and black pepper. Serve warm or at room temperature.

Nutrition