Tortellini, Pumpkin Pancetta Salad
Honey sweetened pumpkin and pancetta make the perfect partner for Latina™ Fresh Mixed Veal Tortellini in this delicious salad.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
Makes 1 large salad to share
250g pumpkin, peeled and thinly sliced
100g thinly sliced pancetta
375g pack Latina™ Fresh Mixed Tortellini
50g rocket
1/4 cup honey
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1. Toss pumpkin with 2 teaspoons of oil and cook on preheated
barbecue, or in a large frying pan for about 5 minutes, turning
once, until tender. Cook pancetta in frying pan until crisp. Cool
pancetta and break into large pieces.
2. Add Latina™ tortellini to large saucepan of boiling water. Return
to the boil and cook, stirring occasionally, for 5 minutes or until
al dente. Drain and cool slightly.
3. Combine pumpkin, pancetta, tortellini and rocket in a large bowl
or on a serving platter.
4. For the dressing, combine honey, parsley, vinegar, oil and
mustard in a screw-top jar. Shake well. Just before serving,
pour dressing over salad and toss to coat well.
Butternut and Jap pumpkins have a lovely sweet flavour and either work well in this recipe.
The following products might work well with this recipe: