Tortellini with Broccoli Pesto
A twist on the traditional basil pesto, broccoli and parsley make this pesto just as green and equally tasty.
Ingredients
- 455 g (1 pound) broccoli, trimmed
- 5 g (1 cup) flat leaf parsley
- 60 ml (¼ cup) olive oil
- 2 Tablespoons pine nuts, toasted
- 25 g (¼ cup) grated Parmesan cheese
- 455 g (1 pound) cheese tortellini
Directions
- Cook 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 tortellini.
- Place oil, pine nuts, Parmesan cheese, parsley, and broccoli into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 8.
- Blend for 30 seconds, using the tamper to press the ingredients into the blades.
- Cook the tortellini according to package directions. Drain and reserve 180ml (¾ cup) of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and 60ml (¼ cup) of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 560 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Cholesterol | 45 mg |
| Sodium | 630 mg |
| Total Carbohydrate | 62 g |
| Dietary Fiber | 8 g |
| Sugars | 5 g |
| Protein | 23 g |
