Creamy Pesto Tortellini with Broccoli

Holy. Sh$@*&^%!

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This sauce…rocked my world. You see, I’m getting ready to move and have been slowly packing my apartment up + trying to clean out the fridge/freezer (hence it being a little quiet ’round here) and I had some of that late-summer pesto I made still sitting in the freezer. This is how the conversation with myself went:

Ugh, I still have that plastic container of pesto left. I don’t even have any ideas of how to use it. It’s probably not even still good, since I froze it 5 months ago. I should just throw it away. Plus I really don’t want to wash out the plastic container. <throws container in garbage> I wonder if anyone would notice that I just threw away a perfectly good container full of pesto. Yes, someone would definitely notice. <removes container from garbage> FINE. I’ll let it thaw in the fridge and MAYBE I’ll cook with it. But probably not. Will probably still throw away.

My. God. I am SO glad I didn’t throw this away. It was incredible and comforting and warmed me from the inside out. Seriously, restaurant-quality, amaze-balls good. I mean sure, it’s made up almost entirely of heavy cream. But it has broccoli! And broccoli cancels out heavy cream! Fact.

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  • 3/4 cup pesto, preferably homemade
  • 1 cup heavy cream
  • (a generous) 1/4 cup Parmesan cheese, plus more for topping
  • 2 cups steamed broccoli (roughly 2 small crowns)
  • 1 teaspoon freshly ground pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • 12 oz. cooked tortellini — I prefer the Cucina Fresca brand, but use whatever floats your boat


  1. Prepare tortellini according to package directions. Set aside.
  2. Steam broccoli using your method of choice.
  3. Simmer heavy cream mixed with pesto in a skillet until slightly thickened. Add cheese. Just before serving, toss with tortellini and broccoli, top with more fresh Parmesan, and enjoy!

Yields: technically 4 servings, more like 3 if you eat much as I do

Recipe adapted from: Food Network


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