Tortellini with Broccoli Pesto

Tonight I made the most delicious dinner and it was super fast! At first I wasn’t sure what I thought of it, but I think that’s because in my first bite I was expecting a standard pesto taste/consistency and was surprised by the broccoli (I know, I know).  This was a beautiful dish… I had some amazing broccoli and it was healthy!

Tortellini with Broccoli Pesto
Tortellini with Broccoli Pesto


1 bunch broccoli, trimmed and cut into florets

1/4 cup olive oil

2 tablespoons toasted pine nuts

1/4 cup Parmesan cheese

1 pound cheese tortellini


Cook the broccoli in a large pot of boiling 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, oil, pine nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped, 15-20 seconds.

Cook the tortellini according to the package directions, reserving 1 cup of the cooking water. Drain and return the tortellini to the pot. Add the broccoli pesto and 1/4 cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.

Serve sprinkled with Parmesan cheese. Enjoy!