Ingredients

Method

  • Cook tortellini in a pot of boiling salted water for 5 minutes or until tender. Drain. Cool with cold water. Transfer to a large bowl
  • Cut the broccoli into small florettes and blanch in boiling water for 20 seconds. Drain and rinse under cold water. Drain again until cool. Reserve around 150g (3/4 cup) of the broccoli florettes for the salad
  • Process the spinach and basil until finely chopped. Add the oil, broccoli and lemon juice, season and blitz until a coarsely chopped pesto forms. Stir through ½ cup grated parmesan
  • 4. Combine pasta, pesto, reserved broccoli florettes, tomatoes, salami and onion. Use a vegetable peeler to shave parmesan from the block to sprinkle on top to serve

Tips & Hints:

  • You can substitute tortellini for 350g of penne, spirals or elbow pasta.
  • Salad will keep in the fridge up to 1 day. It can also be heated as a meal.

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