Tortellini with pesto & broccoli

Tortellini with pesto & broccoli

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(32 ratings)

Prep: 5 mins Cook: 5 mins


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
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  • 140g Tenderstem broccoli, cut into short lengths



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


  • 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


  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.

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Comments, questions and tips

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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.
3rd Apr, 2012
Yummy super, i left it hot though and caramalised the tomotoes first prior to micing in the additional ingredients. Will use again for sure.
19th Jan, 2012
Quick and easy to make! Delicious! I will definitely be making this every week!
26th Oct, 2011
I used Ricotta and Spinach Tortellini but followed the rest of the recipe minus the pine nuts. Loved it!
17th Sep, 2011
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.
vikingpurplepenguin's picture
10th Aug, 2011
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.
11th Apr, 2011
Brilliant to take for lunch. Will try adding feta next time, yum yum.
7th Feb, 2011
I didn't add balsamic but did add a little feta to add more flavour!
12th Jan, 2011
This is a great recipe, I used green beans instead of broccoli and added a bit of feta and toasted pine nuts, delicious
mamite's picture
23rd Jun, 2010
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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