Tortellini pasta salad with blue cheese and pecans

    20 min

    This is a very simple pasta salad of tortellini with blue cheese and pecans served with a rocket and tomato salad. A delicious combo!

    1 person made this

    Makes: 2 -3 personen

    • 250g fresh tortellini with spinach and ricotta filling
    • 100ml milk
    • 150 to 200g Gorgonzola or other blue cheese, crumbled
    • 2 tablespoons balsamic dressing
    • 40g pecans
    • Salad
    • 75g rocket leaves
    • 4 large tomatoes, quartered
    • balsamic dressing, to taste
    • pepper and salt, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook the tortellini according to the instructions on the packet. Drain.
    2. Heat the milk in a large pan or wok; add the Gorgonzola and stir until it has melted. Add 2 tablespoons of balsamic dressing and let the sauce simmer for a few minutes until it thickens. Add the tortellini and continue to heat.
    3. Mix rocket leaves with tomatoes; toss with 1 or 2 tablespoons of balsamic dressing. If necessary, season with salt and pepper. Divide onto serving pates. Spoon the tortellini with gorgonzola sauce on top or on the side; sprinkle pecans on top.

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