Thursday, November 01, 2012

Broccoli & Tortellini Salad with Arugula Pesto

I have no idea what day I made this. Sunday? I think I made it on Sunday to use up some of the food I had in the refrigerator before the hurricane. (My power was out Monday to early Wednesday morning, so I lost most of the food in my refrigerator.) This was easy enough to make, but it was so boring. It was kind of bland and not even as pretty green as it was in the magazine photo. I wouldn't make this again.

pesto

Broccoli & Tortellini Salad with Arugula Pesto
Eating Well

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 toasted pine nuts -- divided
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

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.

Servings: 6

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