• 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!