Tortellini With Pesto Broccoli Recipes

TORTELLINI WITH PESTO & BROCCOLI

Tortellini with pesto & broccoli image

A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Provided by Jennifer Joyce

Categories Lunch, Pasta

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 6

Ingredients

140g Tenderstem broccoli , cut into short lengths
250g fresh tortellini
3 tbsp pesto (fresh if you can get it)
2 tbsp toasted pine nuts
1 tbsp balsamic vinegar
8 cherry tomatoes , halved

Steps:

Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Nutrition Facts : Calories 573 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.58 milligram of sodium

More about "tortellini with pesto broccoli recipes"

2013-12-17 Directions. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini. Pulse the broccoli…
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2020-05-25 Place 3 tablespoons basil pesto and 3 tablespoons pasta water in the now-empty pot over low heat. Add the tortellini and broccoli and gently toss to coat until warm through, adding more pesto or pasta water as needed for the desired sauce consistency. Taste and season with kosher salt as needed. Garnish with grated Parmesan if desired.
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