Broccoli Pesto Torticotti with White Bean Salsa


SourceJr Iron Chef Vermont: #29 JEAPs
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes


A big twist on a traditional manicotti recipe, this is sure to entice all of your friends.


onion (large, diced)
4 cloves
garlic (minced)
1 can
beans, white kidney (drained and rinsed)
1 bunch
2 quarts
broccoli (chopped)
1 cup
cheese, feta
1 cup
olive oil
lemon (zest and juice of)
tomato (medium)
1 cup
cheese, cheddar (shredded)
1 package
tortilla, flour (8" size)
Swiss chard (large head)


Preheat oven to 400 degrees.

Prepare the leek, onion, garlic, and tomatoes by chopping into small pieces and set them aside individualy.  Chop the swiss chard in large pieces and set aside as well.

Cut the stem off broccoli and cut into small pieces.  Steam the broccoli for 3-5 minutes until softened but still bright green.  Set aside to cool slightly.

For Salsa:  Combine chopped tomatoes, 3 Tbsp chopped onion, 1 Tbsp minced garlic, 1/2 cup kidney beans, 1 Tbsp chopped cilantro, and 1 Tbsp chopped leeks.  Stir and set aside.

For Pesto:  Combine the cooked broccoli, 1/2 cup feta cheese, 3/4 cup olive oil, 1 Tbsp minced garlic, lemon zest, and lemon juice in a food processor and mix to combine well.  Set aside.

Lay tortillas on a sheet pan lined with parchment paper.

Spread brocolli pesto on half of each tortilla.  Add 1 Tbsp feta and 1 Tbsp shredded cheddar on top of pesto.  Sprinkle with chopped chard and fold tortilla in half.

Cook tortillas for 4 to 5 minutes or until cheese is melted and tortillas are crisp.

Cut tortillas in half or quarters and plate tortillas with salsa on the side.