• Ricotta and Asparagus Tortelli– 500g
• 1 bunch of asparagus, washed and trimmed
• 2 small zucchinis (or 1 medium one), washed
• 1 bunch of cilantro, washed and drained
• 2 green onions, chopped
• 1 garlic clove, crushed
• 1 lemon, juiced
• 45 mL (3 tbsp) extra virgin olive oil
• 60mL (¼ cup) hazelnuts
• Salt and pepper, to taste
• 200g bocconcini pearls, drained
• Bring salted water to a boil in a large pot.
• Cut the asparagus into pieces about 1 inch long. Reserve.
• Cut the zucchini into ribbons with a peeler, roughly chop the cilantro and chop the green onions.
• In a small bowl, combine the garlic with the lemon juice and olive oil. Reserve.
• When the water boils, immerse the tortellis in it. When the water starts to boil again, add the asparagus and cook for 4 minutes. Drain and rinse with very cold water.
• Meanwhile, in a dry pan over medium-high heat, toast the hazelnuts for a few minutes until the skin cracks and is fragrant. Let cool.
• In a large salad bowl, gently toss the tortellis with the asparagus, zucchini, green onions, cilantro, bocconcini pearls, vinaigrette, salt and pepper.
• Optional: With your fingers, rub the hazelnuts to remove the skin as much as possible.
• Roughly chop the hazelnuts.
• Serve the salad in bowls and garnish with toasted hazelnuts. Enjoy your meal!
• Ricotta and Asparagus Tortelli– 500g
• 1 bunch of asparagus, washed and trimmed
• 2 small zucchinis (or 1 medium one), washed
• 1 bunch of cilantro, washed and drained
• 2 green onions, chopped
• 1 garlic clove, crushed
• 1 lemon, juiced
• 45 mL (3 tbsp) extra virgin olive oil
• 60mL (¼ cup) hazelnuts
• Salt and pepper, to taste
• 200g bocconcini pearls, drained
• Bring salted water to a boil in a large pot.
• Cut the asparagus into pieces about 1 inch long. Reserve.
• Cut the zucchini into ribbons with a peeler, roughly chop the cilantro and chop the green onions.
• In a small bowl, combine the garlic with the lemon juice and olive oil. Reserve.
• When the water boils, immerse the tortellis in it. When the water starts to boil again, add the asparagus and cook for 4 minutes. Drain and rinse with very cold water.
• Meanwhile, in a dry pan over medium-high heat, toast the hazelnuts for a few minutes until the skin cracks and is fragrant. Let cool.
• In a large salad bowl, gently toss the tortellis with the asparagus, zucchini, green onions, cilantro, bocconcini pearls, vinaigrette, salt and pepper.
• Optional: With your fingers, rub the hazelnuts to remove the skin as much as possible.
• Roughly chop the hazelnuts.
• Serve the salad in bowls and garnish with toasted hazelnuts. Enjoy your meal!
