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

Broccoli and Tortellini Salad with Arugula Pesto

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. Yield: 6 servings, about 1 1/3 cups each.

To make ahead: Cover and refrigerate for up to 4 hours.

Per serving: 445 calories; 23 g fat (5 g saturated fat; 47 percent calories from fat); 45 g carbohydrates; 35 mg cholesterol; 605 mg sodium; 16 g protein; 5 g fiber.

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