MEAT TORTELLINI IN BROTH WITH ARUGULA AND PESTO TOASTS

Meat Tortellini in Broth with Arugula and Pesto Toasts image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

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

Steps:

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.