Tortellini With Broccoli, Kalamata Olives And Parmesan

serves 4-6
Recipe from cookthink

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.

instructions

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.