Ingredients
Ingredient Checklist
5 cups baby arugula
1 medium clove garlic
¼ cup extra-virgin olive oil
1/2 cup shredded Pecorino or Parmesan cheese
2 teaspoons freshly grated lemon zest
¼ teaspoon salt
1/4 cup plus 2 tablespoons toasted pine nuts, divided
5 cups small broccoli florets
2 9- to 10-ounce packages fresh cheese tortellini, preferably whole-wheat
Directions Instructions Checklist
Step 1
Put a large pot of water on to boil.
Step 2
With the motor running, drop garlic through the feed tube of a food processor; process until minced. Turn it off and add arugula, cheese, oil, 1/4 cup pine nuts, lemon zest and salt. Process, scraping down the sides as necessary, until the mixture is fairly smooth; leave the pesto in the food processor while you cook the tortellini.
Step 3
Cook tortellini in the boiling water until just tender, 6 to 8 minutes or according to package directions. Place broccoli in a colander and set it in the sink. Reserve 1/2 cup of the pasta-cooking liquid, then pour the tortellini and the rest of the cooking liquid over the broccoli in the colander. (Pouring the hot pasta and cooking liquid over the broccoli “flash-cooks” it, leaving it bright green and tender-crisp.)
Step 4
Add the reserved 1/2 cup cooking liquid to the pesto in the food processor; pulse to combine. Transfer the tortellini and broccoli to a large bowl. Toss with the pesto. Serve sprinkled with the remaining 2 tablespoons pine nuts.
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