Tortellini with Broccoli Pesto
A twist on the traditional basil pesto, broccoli and parsley make this pesto just as green and equally tasty.
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
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, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
Chef's Notes
For additional flavor, try adding a splash of white balsamic vinegar or some fresh raw garlic when blending the vegetable mix.
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
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, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
Chef's Notes
For additional flavor, try adding a splash of white balsamic vinegar or some fresh raw garlic when blending the vegetable mix.
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
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, soy parmesan, parsley, lemon juice, zest, and broccoli into the Vitamix container in the order listed and secure the lid.
- 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.
- 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.
Chef's Notes
For additional flavor, try adding a splash of white balsamic vinegar or some fresh raw garlic when blending the vegetable mix.
