John Myers
Ingredients for 4 servings:
- 500 g tortellini with cheese filling from the refrigerated section
- Salt
- 1 tbsp olive oil
- 100 g dried tomatoes, from the jar, cut into fine strips
- 50 g pine nuts, dry roasted
- 200 g cherry tomatoes, halved
- 50 g lamb’s lettuce
- 75 g Parmesan, coarsely grated
- 4 tbsp oil, from the tomato jar
- 2 tbsp balsamic vinegar
- Salt, strong
- Pepper, freshly ground, strong
- Sugar, good pinch
- 1 clove(s) garlic, finely diced
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the tortellini in salted water or broth for 2 minutes, rinse with cold water, and then drain well. Toss the tortellini in a bowl with 1 tablespoon of olive oil. Let cool. Stir in the sun-dried tomatoes, pine nuts, and lamb’s lettuce and arrange on a platter. Distribute the tomato halves, mix the remaining ingredients into a vinaigrette, and drizzle with the salad. Sprinkle with Parmesan cheese and serve.
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