Broccoli & Tortellini Salad with Arugula Pesto

For 6 personnes

Ingredients

-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.

Preparation

1.Put a large pot of water on to boil.

2.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.

3.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.)

4.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.

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

Broccoli & Tortellini Salad with Arugula Pesto

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