Ingredients

Instructions

  1. Prepare components: Half cherry tomatoes, shaved fennel, and prepare dressing.
  2. Crisp Tortellini: Sauté fresh tortellini in canola oil until golden and crispy (3–4 minutes per side). Transfer to a plate.
  3. Fry Mushrooms: In the same pan, sear mushrooms until deeply browned and tender.
  4. Assemble: In a large bowl, toss together the hot tortellini, mushrooms, fennel, arugula, and cherry tomatoes with the vinaigrette.

Plating & Garnishing

  • Base: Arrange the crispy tortellini and browned mushrooms on a bed of baby arugula.
  • Toppings: Scatter shaved fennel fronds and halved cherry tomatoes.
  • Finish: Drizzle with maple-mustard vinaigrette and a handful of toasted pine nuts.