1 bunch broccoli (about 1 pound), trimmed and cut into florets
kosher salt and black pepper
1 cup fresh flat-leaf parsley leaves
1/4 cup olive oil
2 tablespoons toasted pine nuts
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
1 pound fresh or frozen cheese tortellini
Cook the 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 the tortellini.
Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
Serve sprinkled with more Parmesan.
Real Simple, February 2014, page 168