Pesto & Broccoli Tortellini

Breakfast is my favourite meal of the day, but I’ve got nothing against a big hearty lunch either (nor a tasty dinner, come to think of it).  I always take my own lunch in to work, and like to make my own as much as possible, but sometimes it’s just hard to find the time.  One work night last week I’d planned to make this tortellini in preparation for the next day, but felt too tired to do so and decided to just pick up a sandwich on my way in instead.  Then at 10pm I pulled myself together and just did it.  It was ready in about 15 minutes – and was substantially tastier than a sandwich.  So it’s fast and tasty and well worth a try – it has even been known to inspire a little lunchtime envy!

The original recipe adds a tablespoon of toasted pine nuts which I like for the texture, but they’re quite pricey here so I’ve forsaken them and increased the broccoli instead, which is always a winning move in my eyes.

Pesto & Broccoli Tortellini

Serves 2, adapted from BBC Good Food


small head of broccoli, cut into florets (as much as you like really – I put loads in because I adore broccoli)

250g spinach tortellini (vegan)

3 tbsp vegan pesto

1 tbsp balsamic vinegar

10 cherry tomatoes, halved


1.  Bring a large pan of water to the boil and add the broccoli for 2 minutes.

2.  Then add the tortellini for 3 more minutes – you can use any kind of tortellini you like, but I always opt for a nice green spinach and cheese one.

3.  Drain the broccoli and tortellini and rinse under cold water until it’s all cool.

4.  In a bowl, mix the broccoli and pasta with the pesto and vinegar.  Add the cherry tomato halves.

5.  Pack into tupperware and chill it in the fridge overnight.  Enjoy your lunch the next day!

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