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KIWI magazine

Filed under: Lunch, Recipes, Yummy

Broccoli Pesto Tortellini

Send your kids back to school with this healthy and innovative recipe for Broccoli Pesto Tortellini, courtesy of Rebecca Scritchfeld, RD, and mom of two in Washington, DC.


  • 2 cups broccoli florets
  • 6 ounces jarred pesto
  • 1-3 Tablespoons (as needed) water (or olive oil for more flavor)
  • Cooked tortellini
  • 1/4 sliced red bell pepper
  • 1/2 shredded carrot


  1. In a blender, puree 2 cups fresh broccoli florets with 6 ounces of jarred pesto.
  2. Add water or olive oil 1 Tablespoon at a time as needed and blend until smooth. (Adding broccoli to pesto adds vitamins, minerals, and fiber without changing the favor.)
  3. Mix sauce with cooked tortellini, sliced red bell peppers, and shredded carrots.
1 Serving


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