Rating: 3.5 stars
124 Ratings
  • 5 star values: 27
  • 4 star values: 26
  • 3 star values: 40
  • 2 star values: 27
  • 1 star values: 4


Credit: Gentl & Hyers

Recipe Summary

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)

  • Serve sprinkled with more Parmesan.

Nutrition Facts

429 calories; fat 23g; saturated fat 5g; cholesterol 16mg; sodium 756mg; protein 16g; carbohydrates 43g; sugars 1g; fiber 6g; iron 4mg; calcium 288mg.