Tortellini with pesto & broccoli
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Tortellini with pesto & broccoli

By Jennifer Joyce

A speedy pasta salad with Mediterranean flavours – perfect for packed lunches

  • Prep:5 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 573
  • fat 26g
  • saturates 9g
  • carbs 64g
  • sugars 8g
  • fibre 5g
  • protein 24g
  • salt 1.58g

Ingredients

  • 140g Tenderstem broccoli, cut into short lengths
  • 250g fresh tortellini
  • 3 tbsp pesto (fresh if you can get it)
  • 2 tbsp toasted pine nuts
  • 1 tbsp balsamic vinegar
  • 8 cherry tomatoes, halved

Method

  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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