Tortellini With Broccoli, Kalamata Olives And Parmesan
serves 4-6
This dish, which can be made with fresh or frozen cheese tortellini, was inspired by Brys' year in Rome. Read more about this recipe at the Cookthink blog.
1 pound broccoli, cut into bite-size florets
3 tablespoons olive oil
1 pound fresh or frozen cheese tortellini
1 cup pitted Kalamata olives
1/2 cup freshly grated parmesan cheese
1/2 teaspoon red pepper flakes
prep: 10 minutes
total: 30 minutes
large pot
vegetable peeler
large sauté pan
1. Bring a large pot of water and 2 teaspoons salt to a boil over medium-high heat.
2. Rinse and drain the broccoli, and cut the florets into bite-size pieces. Thinly slice the thinner stems. Peel the thicker stems with a vegetable peeler, and thinly slice.
3. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the broccoli and stir. Season the broccoli with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the broccoli turns bright green, 3-5 minutes.
4. Meanwhile, add the tortellini to the boiling water and cook until it floats to the top and is heated through, 2-4 minutes. Reserving 1 cup of the pasta water, drain the tortellini. Add the pasta and Kalamata olives to the broccoli and toss to coat. Add about 1/4 cup full of the pasta water to the pan and simmer until the sauce is just thick enough to coat the pasta, 1-2 minutes. Stir in the parmesan and red pepper flakes and serve.
