Broccoli & Tortellini Salad with Pesto


So I collect old magazines. I cut the pictures out and make collage cards. So as I was thumbing through one of these magazines I found a recipe for Broccoli & Tortellini Salad with Pesto, it sounded good so I thought I would try it out.




  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese


  • 16-oz Package of Cheese Tortellini
  • Frozen Broccoli Florets
  • 1 Tomato


  1. Put on a large pot of water to boil.
  2. While water is heating, prepare the pesto.
  3. Remove basil leaves from stems.
  4. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  5. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  6. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  7. Refrigerate until needed.
  8. Cook tortellini in water according to package instructions.
  9. Cook broccoli according to package instructions.
  10. Transfer broccoli and tortellini to a large bowl.
  11. Toss with pesto.
  12. Serve.
  13. Slice one tomato and serve on the side.




Thoughts after cooking:

I thought this meal was good, but not great. I didn’t care for the broccoli in the salad and thought it needed an extra umph. I’ll have to work on it and post if I come up with a good recipe.


For more pasta dishes, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more on cooking with pesto, go to Pasta with Roasted Asparagus, Artichokes, and Pesto

For more mysterious recipes, go to Butter Berry Cookies

Angel Hair Pasta with Chicken

Pasta Noodles

Thoughts prior to cooking:

This is a recipe I absolutely love and thought I would share with you all. It kinda fits with the previous book, Glazed Murderas Suzanne and Jake go out to eat at an Italian restaurant, but that’s all the connection. Be sure to give this recipe a try as I’m not kidding. It is delish!



  • 2 Tablespoons of Olive Oil
  • 4 Skinless, boneless Chicken Breasts, cut into 1 inch cubes
  • 3 Carrots, sliced into 1/4 inch pieces
  • 1 10-oz package of frozen broccoli florets
  • 2 Cloves of garlic, minced
  • 12-oz package of Angel Hair pasta
  • 2/3 Cup of Chicken Broth
  • 1 Teaspoon of Dried Basil
  • 1/4 Cup of Grated Parmesan Cheese

Heat 1 tablespoon of olive oil in a skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through. Remove from skillet

Begin heating water for pasta. Heat another tablespoon of olive oil in the skillet. Add carrots to skillet, cooking for 4 minutes. Add broccoli and garlic to skillet, cooking for two minutes.

Cook pasta according to package directions. Add chicken broth, basil, and Parmesan to skillet. Stir the skillet. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetables. Serve with added parmesan cheese if you so desire.


Thoughts after cooking:

Love this recipe and could eat this pasta until I burst!



For more recipes, go to Italian Flavor Fused Popcorn