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Tortellini with pesto & broccoli

Tortellini with pesto & broccoli

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A star rating of 4.8 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 lunches

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal573
fat26g
saturates9g
carbs64g
sugars8g
fibre5g
protein24g
salt1.58g
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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

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

A star rating of 4.8 out of 5.35 ratings
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