- 1 pound mixed tortellini (green, yellow, red)
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
1 endive (baby chicory), washed and torn
- 1 small radicchio, washed and torn
- 1 bunch arugula, washed and torn
- 1/2 bunch watercress, washed and stemmed
2 tablespoons butter
- 1 clove garlic, crushed
- 1/2 cup light cream
- 1 3/4 ounce freshly grated Parmesan
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Parmesan shavings, for serving
Bring a large saucepan of salted water to a boil. Add the tortellini and cook until the tortellini is tender. Drain.
Combine all the dressing ingredients in a jar and shake vigorously.
Arrange the salad greens on individual serving plates. Drizzle with some dressing.
Heat the butter in a small saucepan. Stir in the garlic and cook for 1 minute. Stir in the cream, Parmesan, parsley and basil. Cook for 1 minute. Add the drained tortellini to the pan and stir to coat the tortellini thoroughly. Set aside for 5 minutes to cool slightly.
TO SERVE: Thread the tortellini onto wooden skewers. Serve on individual salad plates, allowing 2-3 skewers per person. Scatter with Parmesan shavings.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
475 calories; 28g total fat; 85mg cholesterol; 190mg sodium; 44g carbohydrates; 4g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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