Tortellini Salad with Asparagus and Basil
10 servings
75 minutes
Tortellini salad with asparagus and basil is a light yet flavor-rich dish from Italian cuisine. Cheese-filled tortellini provide a creamy texture, while fresh asparagus adds brightness and crunch. Lemon juice and basil offer a refreshing note, while pine nuts add a nutty flavor and delicate crunch. This dish is perfect for a light dinner or festive table, pairing well with white wine or cool aperitifs. Historically, tortellini originated in the Emilia-Romagna region, and their combination with seasonal vegetables pays homage to the Italian tradition of using fresh local ingredients.
1
Finely chop shallots, basil, garlic and place them in a large salad bowl. Add olive oil, lemon juice, half a teaspoon of salt, pepper, and mix well.
- Shallot: 1 head
- Basil: 15 g
- Garlic: 1 clove
- Extra virgin olive oil: 6 tablespoons
- Lemon juice: 3 tablespoons
- Salt: 3.5 teaspoons
- Ground black pepper: pinch
2
Cut the asparagus diagonally into thin pieces after trimming the ends. Boil 4 liters of water in a pot, add 3 teaspoons of salt, add the asparagus and cook for about 3 minutes until tender. Then transfer it to a colander with a slotted spoon and rinse with cold water. Shake the colander well to remove excess water and place the asparagus in a bowl with the sauce and mix.
- Green asparagus: 450 g
- Salt: 3.5 teaspoons
3
Put the pot of water back on the heat, add the tortellini, and cook until done as indicated on the package. Then drain the water, add the tortellini to the asparagus with sauce, and mix. Let cool for about 30 minutes.
- Cheese tortellini: 250 g
4
In a small skillet, toast the pine nuts over medium heat until golden and fragrant, about 5 minutes. Halve the tomatoes and grate the parmesan. Just before serving, add the nuts, cherry tomatoes, and cheese to the salad bowl and mix again.
- Pine nuts: 35 g
- Cherry tomatoes: 250 g
- Parmesan (Parmigiano Reggiano): 30 g
