Tortelloni salad with spicy butter
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Hughes
Tortelloni salad with spicy butter
This pasta salad is made with fresh greens and herbs, and finished with a spicy hazelnut butter for a crunchy kick.
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
561Kcal
Fat
38gr
Saturates
14gr
Carbs
38gr
Sugars
5gr
Fibre
4gr
Protein
17gr
Salt
1.2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 500g tortelloni of choice (we used La Famiglia Rana aubergine parmigiana)
- 3 tbsp olive oil
- 100g firm goat’s cheese, crumbled
- 1 x 80g bag spinach, watercress and rocket salad
- ½ x 30g pack basil, leaves torn
- 1 red onion, thinly sliced
- zest and juice of 2 lemons
- 1 tbsp wholegrain mustard
For the butter
- 50g hazelnuts, roughly chopped
- 50g unsalted butter
- 1 tbsp Inspired to Cook red chilli paste, to taste based on spice preference
- 1 tsp smoked paprika
Step by step
- Cook the tortelloni according to pack instructions. Drain, drizzle with the oil so that it doesn’t stick together and leave to cool for 15 minutes. Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat; about 2 minutes. Reduce the heat, then add the butter. Once the butter is foaming, stir in the chilli paste and smoked paprika, then cook for 2 minutes over a low heat. Season with a pinch of salt and remove from the heat.
- Add the cooled pasta to a large bowl, along with the goat’s cheese, salad leaves, torn basil, onion, lemon zest and juice, mustard and seasoning. Toss together, then transfer to a serving platter or individual bowls, and drizzle with the spicy hazelnut butter to serve.
