Tortellini, Pumpkin Pancetta Salad

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20 Minutes Prep
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2 Servings

Honey sweetened pumpkin and pancetta make the perfect partner with Latina™ Fresh Tortellini in this delicious salad.

Ingredient List

  • Small check mark in a circle icon 250g pumpkin, peeled and thinly sliced
  • Small check mark in a circle icon 100g thinly sliced pancetta
  • Small check mark in a circle icon 375g pack Latina™ Fresh Veal Tortellini
  • Small check mark in a circle icon 50g rocket
  • Small check mark in a circle icon ¹⁄4 cup honey
  • Small check mark in a circle icon 2 tablespoons finely chopped fresh flat-leaf parsley
  • Small check mark in a circle icon 2 tablespoons white wine vinegar
  • Small check mark in a circle icon 2 tablespoons extra virgin olive oil
  • Small check mark in a circle icon 2 tablespoons dijon mustard

Preparation

  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 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.

Featuring

Veal Tortellini 375g
Veal Tortellini 375g