Tortellini with pesto and broccoli

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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3 cups broccoli florets
2 x 250g packets fresh chicken tortellini pasta
3 tablespoons sun-dried tomato pesto
2 tablespoons olive oil or other oil
1 cup cherry tomatoes, halved

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Instructions

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1 Cook broccoli in a large pot of boiling water for 2 minutes. Add tortellini. Cook for 2-3 minutes, or follow packet directions. Drain.

2 Return to pan. Add pesto and oil.

3 Add tomatoes and toss. Serve with a green salad. Garnish with fresh basil, if desired.

Variations

Make it vegetarian: Choose a tortellini with a vegetable filling.

Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 14 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 6 g

Sodium 520 mg

Calcium 100 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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