Tortellini with pesto & broccoli

balsamic vinegar broccoli cherry tomato cherry tomatoes children kids lunchbox make ahead packed dinner packed lunch recipes pasta salad pesto pine nut pine nuts ravioli tortellini

N/A

Makes 2 lunches

Source

Ingredients

140g Tenderstem broccoli , cut 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 tomatoes , halved

Method

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.