Tortellini With Broccoli Pesto

tortellini-broccoli-pesto
Photo by Gentl & Hyers
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 429 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 16 mg
    • Sodium 756 mg
    • Protein 16 g
    • Carbohydrate 43 g
    • Sugar 1 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 288 mg

Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.

Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.

Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.

Ingredients

  1. Check 1 bunch broccoli (about 1 pound), trimmed and cut into florets
  2. Check kosher salt and black pepper
  3. Check 1 cup fresh flat-leaf parsley leaves
  4. Check 1/4 cup olive oil
  5. Check 2 tablespoons toasted pine nuts
  6. Check 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
  7. Check 1 pound fresh or frozen cheese tortellini

Directions

  1. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
  2. Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
  3. Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
  4. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
  5. Serve sprinkled with more Parmesan.

 

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