Tortellini With Broccoli Pesto

Name: Tortellini With Broccoli Pesto
Total time: 25 min
Yield: Serves 4
Ingredients: 1 bunch broccoli (about 1 pound), trimmed and cut into florets; kosher salt and black pepper; 1 cup fresh flat-leaf parsley leaves; 1/4 cup olive oil; 2 tablespoons toasted pine nuts; 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving; 1 pound fresh or frozen cheese tortellini

124 Ratings
6 Reviews

By Chris Morocco

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Credit: Gentl & Hyers

Recipe Summary

hands-on:

15 mins

total:

25 mins

Yield:

Serves 4

Nutrition Info

Ingredients

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

Directions

Step 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.

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Step 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.
Step 3
Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
Step 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.)
Step 5
Serve sprinkled with more Parmesan.

Nutrition Facts

Per Serving:

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

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Samo89

02/25/2015

Made this last night and loved it. Added a few extra things, garlic, basil, paparika and extra parmesan, ohh and sour cream.

Diane Reiner

12/29/2014

I made this with the small cheese ravioli, and added garlic out of habit and it was delicious! The garlic is definitely a must ingredient! This is definitely a keeper!

pohlerbear

07/30/2014

This was easy and very good. My 8 year old DD asked for a second helping of "green stuff" and had no idea it was broccoli. I substituted sliced almonds for the pine nuts (they were too expensive) and used an extra head of broccoli. Next time I would probably add some garlic too, but it was fine without.

realfoodlover

02/12/2014

i loved this dish. I served with breaded chicken breast. I love the idea of adding garlic.. I added sriracha chile sauce and used basil infused olive oil. Next time I will definitely add garlic and either sun dried tomatoes or sautéed grape tomatoes. I think it would benefit from that as well. Great starter recipe to build on.

mschristie

01/20/2014

Definitely needs garlic, as much as 3-4 cloves, and benefitted from the juice and zest of 1/2 a lemon. Delicious recipe makes enough for 6-8 on tortellini.

Lisa Seaberg

01/18/2014

Great, but could have used garlic. Reviewed on my blog: http://mmmsterdam.wordpress.com/2014/01/18/tortellini-with-broccoli-pesto/

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Tortellini With Broccoli Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Tortellini With Broccoli Pesto

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Tortellini With Broccoli Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Tortellini With Broccoli Pesto