Tortellini With Broccoli Pesto Recipe

Tortellini With Broccoli Pesto

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