TORTELLINI SALAD WITH ASPARAGUS AND BASIL DRESSING RECIPE

Tortellini Salad With Asparagus and Basil Dressing Recipe image

Provided by JAmero4702

Number Of Ingredients 13

Ingredients

1/2 tsp kosher salt, plu more if needed
1 lb Asparagus
1 lb fresh or frozen cheese tortellini
1/4 Cup pine nuts
1/3 Cup extra-virgin olive oil
3 Tbs fresh Lemon
Juice (from one Lemon)
1 small shallot, finely chopped
1 garlic clove, minced
1/2 tsp freshly ground black pepper or more if needed
12 ounces cherry tomatoes or grape tomatoes, cut in half
1/2 Cup lightly packed fresh basil
1 ounce Parmigiano-Reggiano cheese, grated (1/2 Cup)

Steps:

Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter. Trim one inch from the ends of the asparagus stalks. If some of the stalks o much thicker than a pencil, use a vegetable peeler to remove the woody exterior from he bottom half of each one. Cut the stalks and spears into1 inch lengths. Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry. Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water and drain again, leaving it slightly wet. While the tortellini are cooking, toast the pine nuts in a small dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely. Whisk together the oil, lemon juice, shallot, garlic snd 1/2 tsp each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and lr sit for 15 minutes. Chop the basil leaves and add them to the bowl, along with the asparagus, Parm and toasted pine nuts. Taste, add more salt and pepper as needed and serve.