Meat Tortellini In Broth With Arugula And Pesto Toasts Recipe

Ingredients

1/2 cup grated Parmesan (2 ounces)

2 bunches arugula (about 1/2 pound total), stems removed and leaves torn into bite-size pieces

1/4 cup olive oil

Coarse salt and ground pepper

2 cans (14.5 ounces each) reduced-sodium chicken broth

18 ounces meat tortellini

2 tablespoons fresh lemon juice

8 thin slices baguette, toasted

Preparation

In a food processor, combine Parmesan and half the arugula; pulse until coarsely chopped. With motor running, add oil in a thin stream, and process into a rough paste; season pesto with salt and pepper. Set aside.

In a large saucepan, bring broth and 3 cups water to a boil. Add tortellini, and cook until al dente, according to package instructions. Remove from heat; stir in remaining arugula and lemon juice, and season with salt and pepper. Ladle tortellini and broth into bowls, and serve with pesto-topped toasts.