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 florets
- 20 g (1 cup) Italian flat leaf parsley
- 60 ml (¼ cup) extra virgin olive oil
- (2 Tablespoons) pine nuts, toasted
- 100 g (1 cup) soy parmesan [or parmesan cheese]
- 454 g (1 pound) 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
- 455 g (1 pound) broccoli florets
- 20 g (1 cup) Italian flat leaf parsley
- 60 ml (¼ cup) extra virgin olive oil
- Tablespoon (2 Tablespoons) pine nuts, toasted
- 100 g (1 cup) soy parmesan, or parmesan cheese
- 454 g (1 pound) tortellini pasta
- Tablespoon (1 Tablespoon) juiced and zested
- Tablespoon (¼ teaspoon) salt, optional
- Tablespoon (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, Parmesan cheese, parsley, lemon juice and 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
- 455 g (1 pound) broccoli florets
- 20 g (1 cup) Italian flat leaf parsley
- 60 ml (¼ cup) extra virgin olive oil
- Tablespoon (2 Tablespoons) pine nuts, toasted
- 100 g (1 cup) soy parmesan, or parmesan cheese
- 454 g (1 pound) tortellini pasta
- Tablespoon (1 Tablespoon) juiced and zested
- Tablespoon (¼ teaspoon) salt, optional
- Tablespoon (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, Parmesan cheese, parsley, lemon juice and 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.
