Beet, spinach & goat’s cheese couscous
Perfect for packed lunches, this colourful, filling salad transports really well
Tortellini with pesto & broccoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 lunches
Skip to ingredients
- 140g Tenderstem broccolicut into short lengths
- 250g fresh tortellini
- 3 tbsp pesto(fresh if you can get it)
- 2 tbsp toasted pine nuts
- 1 tbsp balsamic vinegar
- 8 cherry tomatoeshalved
Nutrition: per serving
- kcal573
- fat26g
- saturates9g
- carbs64g
- sugars8g
- fibre5g
- protein24g
- salt1.58g
Method
step 1
Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
