Pepper And Arugula Tortellini Salad - cooking recipe

Ingredients

13.5 oz fresh tortellini
1 (11 oz) jar marinated pepper strips, oil reserved
3.5 oz baby arugula
1/2 None lemon, juiced
1 clove garlic, minced
1/3 cup pine nuts, toasted

Preparation

Cook tortellini in boiling, salted water until al dente. Rinse under cold water until cool then drain.
Combine tortellini, peppers and arugula in a large serving bowl. Whisk together 1/4 cup of reserved oil, lemon juice and garlic. Season to taste then drizzle dressing over pasta and toss to combine. Sprinkle with toasted pine nuts.