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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Broccoli and Tortellini Salad with Arugula Pesto Recipe

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This recipe for Broccoli and Tortellini Salad with Arugula Pesto is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic
5 cups baby arugula
1/2 cup shredded Pecorino or Parmesan cheese
1/4 cup extra-virgin olive oil
6 tbsp toasted pine nuts, divided
2 tsp freshly grated, lemon zest
1/4 tsp salt
2 packages (10 oz ea) fresh cheese tortellini
5 cups small broccoli florets
Directions:
Directions:
Put a large pot of water on to boil.

In a food processor add garlic till minced. 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 cooking tortellini.

Cook tortellini in the boiling water until just tender, 6-8 mins, or according to package. Reserve 1/2 cup of the pasta-cooking liquid.

Place broccoli in a colander and set it in the sink. Pour tortellini and the rest of the cooking liquid over the broccoli in the colander.

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 tbsp pine nuts.
Personal Notes:
Personal Notes:
Pouring hot pasta and cooking liquid over the broccoli "flash cooks" it, leaving it bright green and tender-crisp.

 

 

 

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