Broccoli Tortellini Salad with Arugula Pesto
Yields: 2 to 3 servings
 
Ingredients
  • 1 package (9-10 ounces) fresh tortellini
  • 5 cups broccoli florets
  • 2 cloves garlic, minced
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • pinch of salt
  • 5 ounces baby arugula
Instructions
  1. Cook tortellini according to package directions. Reserve ¼ cup pasta water, drain and return to pot.
  2. While tortellini is cooking, put broccoli in a microwaveable bowl with 1 tablespoon water. Cover and cook for 2 to 3 minutes, or until to desired tenderness.
  3. Add cooked broccoli to cooked tortellini, and mix to combine.
  4. In a food processor, put garlic, cheese, oil, zest, and salt - process to combine. Add arugula and continue to process until smooth, gradually adding reserved pasta water by the tablespoonful until desired consistency is achieved.
  5. Pour pesto over tortellini and broccoli and toss to coat. Serve warm or chilled.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/05/08/broccoli-tortellini-salad-arugula-pesto-weekdaysupper/