Tortellini Vegetable Salad

Name: Tortellini Vegetable Salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg fresh tortellini ricotta & spinach (chiller cabinet); 7-10 Tbsp Salt; 200 g Sweet peas; 175 g frozen peas; 1 collar Spring onions; 250 g Radishes; 75 g young spinach; 4 TABLESPOONS Agave syrup; 2 Limes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 kg fresh tortellini ricotta & spinach (chiller cabinet)
7-10 Tbsp Salt
200 g Sweet peas
175 g frozen peas
1 collar Spring onions
250 g Radishes
75 g young spinach
4 TABLESPOONS Agave syrup
2 Limes
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper

Directions

1
Prepare tortellini in boiling salted water according to package instructions, drain and allow to cool. Wash sugar snap peas thoroughly. Simmer sugar snap peas and peas in boiling salted water for about 2 minutes, drain and let cool.
2
Clean and wash spring onions and cut into fine rings. Wash, clean and quarter the radishes. Wash spinach, dab dry and chop coarsely. Mix agave syrup and lime juice, stir in oil, season with salt and pepper.
3
Place the tortellini, peas, mangetouts, spring onions, radishes and spinach in a bowl. Mix with dressing.