A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced tomatoes drizzled with olive oil.
6 servings, about 1 1/3 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
1 medium clove garlic
5 cups baby arugula
1/2 cup shredded Pecorino or Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons toasted pine nuts, divided
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
2 9- to 10-ounce packages fresh cheese tortellini, preferably whole-wheat
5 cups small broccoli florets
Put a large pot of water on to boil.
With the motor running, drop garlic through the feed tube of a food processor; process until minced. Turn it off and add arugula, cheese, oil, 1/4 cup pine nuts, lemon zest and salt. Process, scraping down the sides as necessary, until the mixture is fairly smooth; leave the pesto in the food processor while you cook the tortellini.
Cook tortellini in the boiling water until just tender, 6 to 8 minutes or according to package directions. Place broccoli in a colander and set it in the sink. Reserve 1/2 cup of the pasta-cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander. (Pouring the hot pasta and cooking liquid over the broccoli “flash-cooks” it, leaving it bright green and tender-crisp.)
Add the reserved 1/2 cup cooking liquid to the pesto in the food processor; pulse to combine. Transfer the tortellini and broccoli to a large bowl. Toss with the pesto. Serve sprinkled with the remaining 2 tablespoons pine nuts.
Per serving :
23 g Fat;
5 g Sat;
9 g Mono;
35 mg Cholesterol;
45 g Carbohydrates;
16 g Protein;
5 g Fiber;
605 mg Sodium;
314 mg Potassium