Tortellini with pesto and broccoli
(at time of publication)
- 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
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.
Make it vegetarian: Choose a tortellini with a vegetable filling.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 6g
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