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Recipe by Jennifer Joyce

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1. 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.

PER SERVING

573 kcalories, protein 24g, carbohydrate 64g, fat 26 g, saturated fat 9g, fibre 5g, salt 1.58 g

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• Beth

  16 January 2009

  Beth rated and commented on this recipe

  

  Really yummy lunch. I used tomato, mozzerella and basil tortellini.

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• rodders

  16 January 2009

  rodders rated and commented on this recipe

  

  This was great - had it hot as a quick after work dinner. Used red pesto first time as it was all I had and it was much nicer than when I made it again with green pesto!

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• Anneli

  06 February 2009

  Anneli rated and commented on this recipe

  

  Excellent. So quick to make in the mornings before leaving for work. Had never thought about using fresh pasta this way. I used some wild mushroom tortellini which worked ok, and rocket pesto, rather than basil.

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• Hel - Brit in Beijing

  24 March 2009

  Hel - Brit in Beijing rated and commented on this recipe

  

  This is great! I'm tempted to add a spot of feta next time and to use tomato pesto. I whipped it up this morning for my husbands lunch and will have the rest myself.

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• Chris.Suarez

  26 July 2009

  Chris.Suarez rated and commented on this recipe

  

  Quick and easy to make, ideal for lunch. Wish it packed more flavour though.

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• Hulda

  02 September 2009

  Hulda commented on this recipe

  This looks yummy. I'm gonna make this tonight. I've got some fresh asparigus that I'm gonna flash fry perhaps with a little crushed garlic to bring in more flavour and will finish off with grated parmesan or pecorino mmm.

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Ingredients

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

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Difficulty and servings

Makes 2 lunches

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian

Ingredients

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

PER SERVING

573 kcalories, protein 24g, carbohydrate 64g, fat 26 g, saturated fat 9g, fibre 5g, salt 1.58 g

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