Tortellini salad with crispy prosciutto & spinach

Tortellini and a tangy dressing make this no ordinary pasta salad. What's more, you can have it on the table in less than 30 minutes!

Preparation Time 10 - 15 minutes
Cooking Time 10 minutes

Ingredients
* 200g thinly sliced prosciutto
* 1 x 625g pkt fresh ham and cheese tortellini
* 300g (2 cups) frozen green peas, thawed
* 1 x 150g pkt baby spinach leaves
* 1/4 cup chopped fresh dill
* 200g fresh ricotta, crumbled
*
Red-wine vinaigrette
* 60ml (1/4 cup) extra virgin olive oil
* 1 tbs red wine vinegar
* 1 tsp Dijon mustard

Method
1. Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
2. Meanwhile, cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
3. Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
4. To make the red-wine vinaigrette, whisk together the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
5. Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.

Notes & tips
* To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.