John Myers
Tortellini on Bed of Arugula
The perfect tortellini on bed of arugula recipe with a picture and simple step-by-step instructions.
the dressing
- 200 g Arugula
- 50 g Pine nuts
- 80 g Parmesan
- 5 Stalk Fresh smooth parsley
- 120 ml Extra virgin olive oil
- 1 piece Clove of garlic
- 2 tbsp Balsamic vinegar
- 5 piece Black olives
- 0,5 piece Lemon fresh
- 1 tsp Pesto green
- 1 tsp Mustard
- 1 tsp Honey
- Salt
- Pepper from the grinder
- Cook the tortellini in water. Roast the pine nuts in a pan without oil. Wash and drain the rocket. Coarsely grate the Parmesan. Chop the parsley.
- For the dressing, put the oil, the clove of garlic, the pitted olives and the balsamic vinegar in a tall container and puree with the hand blender. Squeeze in the lemon, add the pesto, mustard and honey and mix everything well. Season with salt and pepper.
- To serve, put some rocket on a deep plate, place some tortellini on top, sprinkle with the dressing, sprinkle some pine nuts on top, put some grated Parmesan on top and some chopped parsley, done.
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