Tortellini with pesto & broccoli

Tortellini with pesto & broccoli

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Makes 2 lunches
A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal573
  • fat26g
  • saturates9g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein24g
  • salt1.58g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g Tenderstem broccoli, cut into short lengths
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 250g fresh tortellini
  • 3 tbsp pesto (fresh if you can get it)
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 2 tbsp toasted pine nuts
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 8 cherry tomatoes, halved

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cgmoser
10th Feb, 2017
5.05
Delicious. My three year old loves this as much as we do. Simple and quick for a speedy dinner. I sometimes add toasted nuts to the top for crunch
clough91
13th Jun, 2016
5.05
Made this with goats cheese and sundried tomatoe ravioli. The mixture of pesto and balsamic vinegar was really nice. Was going to eat half of this for dinner and then the other half for lunch tomorrow but it was so nice I are it all at once. It ended up a very calorific dinner but very filling
x-x-x-faerie-x-x-x
31st May, 2015
2.55
If you like pesto a lot then this is for you. If you're a bit neutral, I wouldn't go for it.
stormyraincloud
17th Sep, 2013
This is delicious, used normal broccoli as it's what I had in. Really tasty, must. stop. eating!
doodle98
12th Apr, 2013
5.05
Just ate this without the Pesto as I thought i had some but didn't , was still really tasty but I am sure it's lovely with Pesto I will use red Like some others .
asherdmc
23rd Jan, 2013
5.05
Used normal broccoli which was fine too! Had it warm as an evening meal.
palispalis
22nd Jul, 2012
5.05
Made this for dinner today and it was amazing! I added extra garlic when making a sauce. When down well in the much needed sunshine!
puretac
18th Jul, 2012
5.05
Loved this recipe - we eat it warm and mix the tomatoes in at the end. the pine nuts and balsamic vinegar make a really nice addition. Have made it twice already!
emma_danielle
4th Jun, 2012
I wasn't keen on this at all. I found the pesto a little over powering and the mix of the pesto and the tortellini was just too much flavour. I would use just plain pasta next time, or tomato pesto.
auntymable
3rd Apr, 2012
5.05
Yummy super, i left it hot though and caramalised the tomotoes first prior to micing in the additional ingredients. Will use again for sure.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.