MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD
Mustard Girl Tortellini Salad
Ingredients:
10 oz. package of cheese tortellini
1 Tablespoon olive oil
3 scallions, white and green parts, sliced
4 loosely packed cups of raw spinach, stemmed
1/4 teaspoon kosher salt
2 Tablespoons of currants
1/4 cup part-skim ricotta cheese
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD
1/4 cup Parmesan cheese, plus extra for topping, grated
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pint of grape tomatoes, sliced in half
Directions:
Cook the tortellini according to the instructions on the package. Drain and set aside.
While the tortellini is cooking, heat a large skillet over medium high heat. Add olive oil. When the olive oil is warm, add the scallions and cook, stirring occasionally for 2 minutes. Add the spinach and kosher salt. Cook until the spinach has just begun to wilt, stirring occasionally. Remove the skillet from the stove top and set aside.
Place the currants into a bowl of water and let stand for 10 minutes. When the time has passed, drain the currants and set aside.
In a large bowl mix the ricotta cheese, the MUSTARD GIRL STONEGROUND DELI MUSTARD, the Parmesan cheese, 1/4 teaspoon salt, and pepper. Add the tortellini to the bowl while still warm and mix together. Add the spinach mixture and tomatoes and mix again. Divide into bowls and top with additional Parmesan cheese.
Serves: 4
TIP: You can tell that your pan is hot when the olive oil easily swirls around the pan when you pick it up.
Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl1 pint of grape tomatoes, sliced in half
Directions:
Cook the tortellini according to the instructions on the package. Drain and set aside.
While the tortellini is cooking, heat a large skillet over medium high heat. Add olive oil. When the olive oil is warm, add the scallions and cook, stirring occasionally for 2 minutes. Add the spinach and kosher salt. Cook until the spinach has just begun to wilt, stirring occasionally. Remove the skillet from the stove top and set aside.
Place the currants into a bowl of water and let stand for 10 minutes. When the time has passed, drain the currants and set aside.
In a large bowl mix the ricotta cheese, the MUSTARD GIRL STONEGROUND DELI MUSTARD, the Parmesan cheese, 1/4 teaspoon salt, and pepper. Add the tortellini to the bowl while still warm and mix together. Add the spinach mixture and tomatoes and mix again. Divide into bowls and top with additional Parmesan cheese.
Serves: 4
TIP: You can tell that your pan is hot when the olive oil easily swirls around the pan when you pick it up.
Mustard Fun Fact: In some countries it is believed that spreading mustard seeds around the outside of your home keeps out the evil spirits.
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