Tortellini Ai Formaggi With Prosciutto and Peas
Serves 4 to 6
- 1 (10-ounce) container fresh cheese tortellini
- 1/2 cup walnuts
- 1/2 cup dried Mission figs, stems removed (swap in fresh figs if you have them!)
- 4 slices prosciutto
- 5 ounces salad greens (about 5 big handfuls)
- 2 to 4 tablespoons balsamic vinaigrette
Bring a pot of water to a boil over high heat. Add a teaspoon of salt and the tortellini, and cook until the tortellini bob to the surface and are tender, 6 to 8 minutes. Drain and set aside.
Meanwhile, heat the oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant and beginning to brown, 5 to 7 minutes. Transfer to a cutting board and roughly chop once cool enough to handle.
Trim the stems from the Mission figs and roughly chop. Tear the pieces of prosciutto into long ribbons.
Combine the cooked tortellini, figs, prosciutto, and salad greens in a bowl. Toss with enough balsamic vinaigrette to coat — start with 2 tablespoons and add more to taste. Divide the salad between serving bowls and sprinkle the walnuts on top.