1 group broccoli (around 1 pound), trimmed and cut into florets
fit salt and dark pepper
1 glass new level leaf parsley clears out
1/4 glass olive oil
2 tablespoons toasted pine nuts
1 ounce Parmesan, ground (around 1/4 container), in addition to additional for serving
1 pound new or solidified cheddar tortellini
Cook the broccoli in a huge pot of bubbling salted water until fresh delicate, 2 to 4 minutes. Exchange to a plate to cool marginally; hold the water for cooking the tortellini.
Beat the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a nourishment processor until finely slashed, 15 to 20 seconds.
Cook the tortellini as per the bundle headings, holding ¾ glass of the cooking water. Empty and give back where its due to the pot.
Include the broccoli pesto and ¼ glass of the saved cooking water and throw to consolidate. (Include additionally cooking water as expected to slacken the sauce.)
Serve sprinkled with more Parme