Makes 1 servings
2 cups broccoli florets
1-3 Tablespoons (as needed) water (or olive oil for more flavor)
1/4 sliced red bell pepper
1/2 shredded carrot
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.
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.