Tortellini with pesto & broccoli

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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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• CocoVanilla

  01 March 2010

  CocoVanilla rated this recipe

  

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• sue

  09 June 2010

  sue commented on this recipe

  I've just made this for my lunch to take to work, and added a bit of fresh thyme. Really nice!

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• GemR

  14 June 2010

  GemR rated and commented on this recipe

  

  Really yummy lunch for work. I always look for some kind of ham or bacon filled pasta to bring a bit of meaty flavour into it.

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• Ma Mite

  23 June 2010

  Ma Mite rated and commented on this recipe

  

  This makes a great lunchbox lunch and it's very quick to prepare in the mornings! I prefer red pesto and asparagus to green pesto and broccolli and have tried several varieties of tortellini which makes it very versatile.

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• Rhi

  10 January 2011

  Rhi rated this recipe

  

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• Caldow

  12 January 2011

  Caldow commented on this recipe

  This is a great recipe, I used green beans instead of broccoli and added a bit of feta and toasted pine nuts, delicious

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• Bekah

  07 February 2011

  Bekah rated this recipe

  

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• Luke Medwyn Jones

  07 February 2011

  Luke Medwyn Jones rated and commented on this recipe

  

  I didn't add balsamic but did add a little feta to add more flavour!

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• Jenie

  11 April 2011

  Jenie rated and commented on this recipe

  

  Brilliant to take for lunch. Will try adding feta next time, yum yum.

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• VikingPenguin

  10 August 2011

  VikingPenguin rated and commented on this recipe

  

  Tasty, not the most amazing thing ever but nice for lunch. Used normal broccoli cut up small (much cheaper), un-toasted pine nuts, and Bacon, Cheese and Tomato filled pasta. Will make again.

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• Cindy2709

  04 October 2011

  Cindy2709 rated this recipe

  

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• Nia Everal

  26 October 2011

  Nia Everal rated and commented on this recipe

  

  I used Ricotta and Spinach Tortellini but followed the rest of the recipe minus the pine nuts. Loved it!

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• Zoe Lamb

  19 January 2012

  Zoe Lamb rated and commented on this recipe

  

  Quick and easy to make! Delicious! I will definitely be making this every week!

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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

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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
• 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 24.0g, carbohydrate 64.0g, fat 26.0 g, saturated fat 9.0g, fibre 5.0g, sugar 8.0g, salt 1.58 g

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