Tortellini rocket salad

Name: Tortellini rocket salad
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 2 packs (à 250 g) Real tortelloni; 7-10 Tbsp Salt; 2 Shallots; 6 TABLESPOONS Oil; 2 TEASPOONS medium hot mustard; 125 ml Vegetable broth (instant); 125 ml White wine vinegar; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 1 can(s) (425 ml) Italian white beans; 400 g cherry tomatoes; 250 g Spring onions; 125 g Rocket salad; 7-10 Tbsp Parmesan slicer

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

2 packs (à 250 g) Real tortelloni
7-10 Tbsp Salt
2 Shallots
6 TABLESPOONS Oil
2 TEASPOONS medium hot mustard
125 ml Vegetable broth (instant)
125 ml White wine vinegar
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
1 can(s) (425 ml) Italian white beans
400 g cherry tomatoes
250 g Spring onions
125 g Rocket salad
7-10 Tbsp Parmesan slicer

Directions

1
Place the tortelloni in plenty of boiling salted water. Cook for 18-20 minutes. Then pour into a sieve, quench and drain well. Peel and finely dice the shallots. Heat the oil in a pan.
2
Sauté shallots in it, stir in mustard. Deglaze with stock and vinegar. Bring to the boil and season to taste with salt, pepper and sugar. Pour beans into a sieve, rinse with cold water and drain well. Wash and quarter the tomatoes. Clean, wash and cut spring onions into rings. Clean, wash and clean the arugula, drain well in a sieve and cut into bite-sized pieces. Carefully mix tortelloni, beans, spring onions, rocket and cherry tomatoes. Pour the vinaigrette over it and let the salad stand for about 1 1/2 hours.
3
Wash and quarter the tomatoes. Clean, wash and cut spring onions into rings. Clean, wash and clean the arugula, drain well in a sieve and cut into bite-sized pieces. Carefully mix tortelloni, beans, spring onions, rocket and cherry tomatoes. Pour the vinaigrette over it and let the salad stand for about 1 1/2 hours. Serve in a bowl garnished as desired with parmesan slices