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Tortellini with Broccoli Pesto

A twist on the traditional basil pesto, broccoli and parsley make this pesto just as green and equally tasty.

  • Total Time31 Minutes
  • Yield
    4 servings
  • DifficultyIntermediate
Tortellini with Broccoli Pesto

Dietary Interests

High Protein, High Fiber, Vegetarian, Gluten-Free, Mediterranean
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Submitted by

Vitamix

Ingredients

  • 1 pound 455 g broccoli florets
  • 1 cup 20 g Italian flat leaf parsley
  • ¼ cup 60 ml extra virgin olive oil
  • 2 Tablespoons pine nuts, toasted
  • 1 cup 100 g soy parmesan [or parmesan cheese]
  • 1 pound 454 g tortellini pasta
  • 1 lemon, zested and juiced
  • ¼ teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  • 1 pound 455 g broccoli florets
  • 1 cup 20 g Italian flat leaf parsley
  • ¼ cup 60 ml extra virgin olive oil
  • 2 Tablespoons pine nuts, toasted
  • 1 cup 100 g soy parmesan [or parmesan cheese]
  • 1 pound 454 g tortellini pasta
  • 1 lemon, zested and juiced
  • ¼ teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  • 1 pound 455 g broccoli florets
  • 1 cup 20 g Italian flat leaf parsley
  • ¼ cup 60 ml extra virgin olive oil
  • 2 Tablespoons pine nuts, toasted
  • 1 cup 100 g soy parmesan [or parmesan cheese]
  • 1 pound 454 g tortellini pasta
  • 1 lemon, zested and juiced
  • ¼ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

    1. 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.
    2. Place oil, pine nuts, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
    4. Cook the tortellini according to package directions. Drain and reserve ¾ cup of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.
    1. 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.
    2. Place oil, pine nuts, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
    4. Cook the tortellini according to package directions. Drain and reserve ¾ cup of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.
    1. 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.
    2. Place oil, pine nuts, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
    4. Cook the tortellini according to package directions. Drain and reserve ¾ cup of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.
Refine Your Recipe

Nutrition

1 serving (264 g)
Calories 560
Total Fat 28g
Total Carbohydrate 57g
Dietary Fiber 7g
Sugars 5g
Protein 23g
Sodium 620g
Saturated Fat 6g

Chef's Note

For additional flavor, try adding a splash of white balsamic vinegar or some fresh raw garlic when blending the vegetable mix.

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