SALAD OF PASTA PILLOWS WITH BALSAMIC VINAIGRETTE

INGREDIENTS

• 1 quantity of plain pasta dough

• 1 bunch curly endive

• 1 mignonette lettuce

• 250g punnet cherry tomatoes 

TURKEY AND NUT FILLING

• 2 teaspoons olive oil

• 1 small onion, chopped

• 1/4 bunch ( 10 leaves ) of English spinach, chopped

• 300g sliced turkey breast roll, chopped

• 1/3 cup pine nuts, toasted

• 1 tablespoon grated parmesan cheese

• 2 tablespoons cottage cheese 

BALSAMIC VINAIGRETTE

• 1/2 cup olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons lemon juice

• 1 clove garlic, crushed

• 2 teaspoons chopped fresh basil 

SALAD OF PASTA PILLOWS WITH BALSAMIC VINAIGRETTE METHOD:

Cut 6cm rounds of pasta dough after rolling pasta dough until 2mm thick. Top each round with 1 level teaspoon of filling, brush edges lightly with water, fold rounds in half, and press edges together firmly.

Prepare pasta pillows by adding them to boiling water, uncovered, just before serving. Boil until tender, drain, and cool.

Place endive, lettuce, pasta pillows, and tomatoes on a plate, and pour over vinaigrette. 

Turkey and Nut Filling: Heat oil in a pan, add onion, and cook, stirring, until soft. Blend or process spinach until fine, add onion mixture, turkey, nuts, and cheeses, and blend or process until fine. 

Balsamic Vinaigrette: Combine all ingredients in a jar; shake well. 

Serves 6.

Note: Pasta pillows can be prepared 6 hours ahead. Vinaigrette can be made 2 days ahead.

Storage: Covered, in the refrigerator.

Freeze: Uncooked pasta pillows are suitable.

Microwave: Not suitable.

Also Read: NUTTY CHICKEN AND PASTA LOAF WITH EGG SURPRISES