Broccoli & Tortellini Salad with Arugula Pesto
From EatingWell: July/August 2012
A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced tomatoes drizzled with olive oil.
- 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 blender 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 blender; 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Per serving: 445 calories; 23 g fat (5 g sat, 9 g mono); 35 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 16 g protein; 5 g fiber; 605 mg sodium; 314 mg potassium.
Nutrition Bonus: Vitamin C (99% daily value), Vitamin A (45% dv), Folate (16% dv)
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1 vegetable, 1 high-fat meat, 4 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Vegetarian, other
- Ease of Preparation
- Total Time
- 30 minutes or less
- July/August 2012