A great pasta dish for any occasion:
Prepare tortelloni in salted water, cool in iced water and drain through a colander, drain well.
Rinse spinach, cut hard stems into small pieces and leaves into coarse pieces.
Rinse cocktail tomatoes and place in a suitable bowl with the mozzarella balls, spinach leaves and tortelloni.
For the sauce, stir together the basil olive oil, pesto, aceto salt, balsamic vinegar, pepper and sugar until well combined and seasoned.
Pour the sauce over the lettuce and mix.
(Khb 01/98)
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