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Ingredients

2 cups frozen broad beans, thawed
625g packet fresh veal tortellini pasta
2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 medium red capsicum, thinly sliced
400g can artichokes, drained, quartered
200g cherry tomatoes, halved
1/3 cup pitted black olives, halved lengthways
1 tablespoon white balsamic vinegar (see note)
50g baby rocket
Shaved parmesan cheese, to serve

Method

Step 1 Peel and discard skins from broad beans (see tip). Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender, adding broad beans for the last 2 minutes. Drain.
Step 2 Transfer mixture to a large bowl. Drizzle with oil. Toss to coat. Add onion, capsicum, artichoke, tomato and olive. Drizzle with vinegar. Season with salt and pepper. Toss to combine.
Step 3 Divide between bowls. Season with pepper. Serve with rocket and parmesan.

Warm tortellini, broad bean and artichoke salad

How to make Warm tortellini, broad bean and artichoke salad

Ingredients

Method