Food & Cooking Recipes Appetizers Finger Food Recipes Meat Tortellini in Broth with Arugula and Pesto Toasts Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Brett Stevens Prep Time: 10 mins Total Time: 20 mins Servings: 4 Fresh tortellini, plus a quick pesto make for a surprisingly quick and lovely meal. Ingredients ½ cup grated Parmesan (2 ounces) 2 bunches arugula (about ½ pound total), stems removed and leaves torn into bite-size pieces ¼ 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 Directions 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. Rate it Print