Food Recipes Tortellini Basil Salad 4.7 (7) 1 Review Few things in life are as delicious as cheese-stuffed tortellini and fresh basil, and this recipe pulls them both together in a clever way. It’s a vegetable-forward crowd pleaser that can work as a stand-alone dinner or a side to a summery feast. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on October 4, 2022 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 1 hrs Total Time: 1 hrs 10 mins Yield: 6 serves Ingredients 1 ½ cups packed fresh basil leaves (1½ oz.), divided ½ cup plus 2 Tbsp. olive oil, divided 1 teaspoon kosher salt, divided, plus more for water 1 bunch fresh asparagus, woody ends removed (about 13 oz.) 2 9-oz. pkg. refrigerated cheese tortellini 1 teaspoon lemon zest plus 2 Tbsp. fresh juice, divided (from 1 lemon) ¾ cup sliced shallots (from 2 shallots) 4 ounces watercress, roughly chopped (about 4 cups) ½ teaspoon freshly ground black pepper Directions Bring a small pot of water to a boil. Fill a large bowl with ice water. Add 1 cup basil leaves to boiling water; cook for 30 seconds. Drain; plunge basil into ice water and let stand for 1 minute. Remove basil, squeeze out excess liquid, and transfer to a blender. Add ½ cup oil and ½ teaspoon salt to basil in blender; process until smooth, 15 to 30 seconds. Let stand for 15 minutes. Pour through a fine-mesh strainer into a bowl. Discard solids. Bring a large pot of generously salted water to a boil over high. Add asparagus; cook until crisp-tender, 2 to 3 minutes. Transfer to a cutting board using tongs. Add tortellini to boiling water and cook according to package directions. Drain; transfer to a large bowl. Stir in lemon zest and half of basil oil (about ¼ cup). Let pasta mixture cool, tossing occasionally, until room temperature, about 30 minutes. While pasta cools, heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add shallots and ¼ teaspoon salt. Cook, stirring occasionally, until shallots are crisp and golden, 5 to 7 minutes. Transfer to a plate lined with paper towels. Toss watercress and 1 tablespoon lemon juice in a bowl; arrange on a platter. Chop asparagus into 1-inch pieces and add to pasta in bowl. Add pepper, remaining basil oil, and remaining ¼ teaspoon salt; toss to coat. Spoon over watercress on platter. Drizzle with remaining 1 tablespoon lemon juice; top with shallots and remaining ½ cup basil leaves. Chef's Notes You’ll want to use this easy-prep basil oil on everything this summer. Drizzle it on grilled chicken, veggies, and crusty bread. Print