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A quick homemade arugula pesto dresses this simple broccoli and tortellini salad recipe. Serve with fresh sliced tomatoes drizzled with olive oil.

Source: EatingWell Magazine, July/August 2012


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 4 hours.

Nutrition Facts

about 1 1/3 cups
445 calories; protein 16.1g; carbohydrates 45.3g; dietary fiber 5g; sugars 1.6g; fat 23.2g; saturated fat 4.6g; cholesterol 34.6mg; vitamin a iu 2231IU; vitamin c 58.7mg; folate 61.7mcg; calcium 141.8mg; iron 1.3mg; magnesium 47.4mg; potassium 313.7mg; sodium 604.9mg; thiamin 0.1mg.

2 1/2 starch, 1 vegetable, 1 high-fat meat, 4 fat