Tortelloni salad

Ingredients for 6 servings:

• 200 g tortellini, raw, not pre-cooked (tortelloni)
• e.g. salt water (cooking water from the sugar snap peas)
• 200 g sugar snap peas, frozen
• 1 avocado(s), not too soft
• 3 spring onions
• 250 g cherry tomatoes
• 100 g shrimp
• Fat, for frying
• basil
• lots of olive oil
• e.g. salt and pepper
• a little balsamic vinegar
• n. B. Olives, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with avocado and shrimp

Boil the snow peas in salted water for a few minutes, then plunge them into cold water. Reserve the cooking water. Cook the tortelloni in the snow pea water according to the instructions (usually 8-10 minutes). Meanwhile, peel and halve the avocado, cut each half in half lengthwise, and then slice it. Slice the spring onions into rings and halve or quarter the tomatoes. Roughly chop the basil. Mix the snow peas, tomatoes, basil, and onions in a bowl. If you like, you can also add black olives. Mix together a dressing by mixing plenty of olive oil, salt, pepper, and balsamic vinegar. Add the warm tortelloni and mix well. Finally, fry the shrimp until crispy and toss into the salad. Tip: The salad tastes delicious even without the shrimp and is best eaten lukewarm. This is how it tastes best and, above all, is really filling!