This broccoli pesto -tortellini salad is incredibly simple and so tasty! Homemade broccoli pesto from Rucola and Parmesan blanket tender cheese -Tortellini. Many tomatoes and shaved parmherd come next! It’s nice, fresh and satisfying!
More tortellini please!
Today we make broccoli pesto tortellini and oh boy, I hope you love it. This broccoli pesto is produced with arugula and is so bright and tasty! Add some shaved parmesan, tomatoes and a hint of lemon, and it tastes how sunshine is a bowl.
It is so filled and pretty too!
I am also always looking for new summer supplements.
If you have one Copy of everyday dinnerThen you can see this pesto recipe! It is the broccoli pesto from this book and it is one of our favorites.
You already know that we are a few broccoli freaks, so it’s just natural to do it in pesto.
In the bookI share a recipe with roasted broccoli. It is fabulous and roasted broccoli will be in my top favorite list forever.
But this uses blanched broccoli – which is embarrassed – so that it is light green and beautiful! There is also no bitterness that can sometimes be made from broccoli that has been overloaded.
I am very familiar with it because I like to roast the vegetables from my vegetables. It is my biggest downfall! Char you all please.
Oh, and the other thing.
We also love cheese tortellini. Who does not ?! It cooks in minutes, tastes fantastic and is so satisfying. I think it’s great that it can work as a page or a main course.
The good news is that you can use any variety of tortellini, which makes it super adaptable to your dinner.
This is a great side dish with a weekday. Or it’s a great summer picnic. Potluck dish. Perfect for BBQs, you can make it in advance and it tastes great from the start.
I also love to take remains for lunch. Or to prepare it for a meal at all and prepare it for lunch in advance. Eddie loves it too!
I usually serve this at room temperature or even chilled. But you can enjoy it immediately after the tortellini ended the cooking when it is still a bit warm. The shaved parmesan will melt and the tomatoes can soften a little, but it is still really good.
So you prefer how you like to eat it!
I feel so good over the vegetables. Yessss.
Brokkoli -pesto -Tortellini salad
Brokkoli -pesto -Tortellini salad
This broccoli pesto -tortellini salad is incredibly simple and so tasty! Homemade broccoli pesto from Rucola and Parmesan blanket tender cheese -Tortellini. Many tomatoes and shaved parmherd come next! It’s nice, fresh and satisfying!
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Bring a saucepan with salted water to boil. Add the broccoli after cooking and cook for 2 to 3 minutes until it is light green and slightly tender. Take the broccoli out of the water and put it directly in an ice pool to stop cooking. Drain the entire water after cold.
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You can save this water if you want because we have to cook the tortellini. Or fill it and fill the same pot with brand new water.
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Transfer the broccoli into a food processor. Add a large pinch of salt and pepper, garlic, rocket, parmesan, lemon juice and olive oil. Mix up to combined and sauce -like and scratch the pages if necessary. Try and season more with salt and pepper if necessary. This pesto is ready to go now! If you do it in front, it can live in the fridge for a few days before it is used.
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Bring another pot with salted water to the tortellini for cooking. Cooking according to the instructions, which is probably 3 to 5 minutes. Drain the tortellini and put in a large bowl.
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Add a few pesto pesto with the Tortellini and throw it gently to combine. You would like to use all of the coated pieces and you can use as much or as little tortellini as you want! The pesto will cool down the pasta and the heat also helps to spread the pesto.
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As soon as the tortellini is covered, add the tomatoes and shaved parmesan.
Let us make broccoli pesto made a whole anger.
