Ingredients
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8 ounces tortellini
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5 cups chopped arugula
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1/2 cup thinly sliced onion
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3 ounces prosciutto, chopped
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2 garlic cloves, minced
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1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
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1/4-1/2 cup extra virgin olive oil
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1/4 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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4 ounces sun-dried tomatoes, finely chopped
Instructions
- Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
- Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
- Allow to sit, covered and chilled for about an hour so flavors can blend.