1/2 cup tortellini (we used pre-made four cheese)
1 cup washed arugula (aka rocket for UK)
1/4 cup of washed spinach
1/4 cup halved cherry tomatoes
2 tbsp ricotta cheese
1 tsp pesto
olive oil
balsamic syrup
parmesan cheese (to top)/ or nutritional yeast if preferred
(which is in the picture!)
salt and pepper, to taste
This is a super quick salad that's perfect when you don't have quite enough pasta left over for a full meal. If uncooked, either boil your tortellini in water or, for some crunch, heat it up a pan with some olive oil until they turn a nice golden brown color. Mix your greens and put them on the plate, sprinkling the cherry tomatoes over the top. Add a dollop of ricotta cheese to the center, then swirl your pesto into the ricotta. Add your tortellini around the cheese in the center, then sprinkle salt, pepper, and parmesan/nutritional yeast over the top. Finish with a quick drizzle of olive oil and balsamic syrup, and enjoy!
This dish is great because it has a little pasta and a lot of leaves! Arugula and spinach contribute to vitamins and nutrients needed like folate, calcium, and vitamin K.