Serves 4 people

Prep Time: 8 minutes

Cooking time : 5 minutes

Ingredient

• MALDON Sea salt

• 1/2 pack  PASTA ROMANA spinach filled tortellini ricota spinach

• 1/2 pound fresh baby spinach

• 10 nos CONTADO DEGLI ACQUAVIVA  artichoke hearts in oil, drained and chopped

• 1 red roasted pepper, drained and chopped

• 1/2 small red onion, chopped

• 1 clove garlic, cracked from skin

• 1 lemon, zested

• 2 teaspoons lemon juice, the juice of 1 wedge

• 2 tablespoons SABA BALSAMIC VINEGAR, a couple of splashes

• 1/4 cup MONTE VIBIANO extra-virgin olive oil

• 1/2 teaspoon BRAKES dried thyme leaves, eyeball it

• Black pepper

• A handful CONTADO DEGLI ACQUAVIVA sun-dried tomatoes packed in oil, coarsely chopped

  Method

1. Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add PASTA ROMANA TORTELLONI RICOTTA SPINACH PASTA. cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

2. Coarsely chop baby spinach. Combine with CONTADO DEGLI ACQUAVIVA ARTICHOKE pieces, ROASTED  RED PEPPER and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and SABA BALSAMIC VINEGAR to it. Whisk in MONTE VIBIANO EXTRA VIRGIN OLIVE OIL, BRAKES DRIED THYME and pepper. Add pasta and CONTADO DEGLI ACQUAVIVA SUNDRIED TOMATOES to the salad. Dress with MALDON SEA SALT and gently toss. Serve or refrigerate.

    

    Inspired by a recipe developed by Rachel Ray

Recipe Credit 

Inspired by a recipe developed by Rachel Ray

Based on the recipe appeared in foodnetwork.com - http://www.foodnetwork.com/recipes/rachael-ray/spinach-artichoke-pasta-salad-recipe.html