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Broccoli & Pesto


  • 300g tortellini of choice

  • 200g tenderstem broccoli

  • 70g cherry tomatoes

  • 3 tbsp vegetarian pesto

  • 1 tsp balsamic vingar

  • 25g pine nuts

Serves: 2

Complexity: Easy



  1. Preheat the oven to 180°C / 350°

  2. Slice the tomatoes and broccoli, add to a baking tray and season with salt, pepper and olive oil

  3. Roast for 8-10 minutes, until softened and slightly charred

  4. Meanwhile, cook the tortellini according to packet instructions

  5. Once cooked, drain and mix in the pesto, balsamic vinegar and roasted vegetables

  6. Top with pine nuts and serve

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