Tortellini Salad | Recipe Cart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Ingredients
- 4 ounces prosciutto (about 8 slices)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Coarse salt and freshly ground pepper
- 18 ounces cheese tortellini
- 1 8-ounce package frozen peas (about 2 cups)
- 1/2 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
- 1 cup baby arugula
- Finely shredded Parmesan, for serving
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