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Broccoli & Tortellini Salad with Arugula Pesto
EatingWell Test Kitchen
“A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced tomatoes drizzled with olive oil.”
5 cups baby arugula
1 medium clove garlic
¼ cup extra-virgin olive oil
½ cup shredded Pecorino or Parmesan cheese
2 teaspoons freshly grated lemon zest
¼ teaspoon salt
¼ cup plus 2 tablespoons toasted pine nuts, divided
5 cups small broccoli florets
2 9- to 10-ounce packages fresh cheese tortellini, preferably whole-wheat
1Put a large pot of water on to boil.
2With the motor running, drop garlic through the feed tube of a food processor; process until minced. Turn it off and add arugula, cheese, oil, ¼ 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.
3Cook 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 ½ 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.)
4Add the reserved ½ 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.
Make Ahead Tip: Cover and refrigerate for up to 4 hours.