Tortellini with Broccolini & Pesto

This is one of my sister's favorites and has become one of mine as well. It can be rich with the combination of pasta, cheese and pine nuts. But, the basil, parsley and fresh bite of broccolini balance it out perfectly for a delicious spring or summer meal!

Ingredients:

• 1 pound tortellini
• 1 bunch of broccolini cut into florets
• ½ cup Pesto (recipe below)
• ½ cup French Vinaigrette (recipe below)
• Salt and freshly ground pepper to taste
• Freshly grated parmesan cheese
• Toasted pine nuts

Whisk the pesto and vinaigrette together and set aside.

Bring a large pot of salted water to a boil. Blanch the broccolini in boiling water for 3 or 4 minutes until just tender. Drain with a slotted spoon and cool in an ice bath to stop the cooking process. Cook the tortellini in the same water you cooked the broccolini in, according to the package directions.

Combine the tortellini and broccolini in a serving bowl and toss with the pesto vinaigrette dressing. Season with salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts and serve.

French Vinaigrette

• 1 cup olive oil
• 2TBS freshly squeezed lemon juice
• 4TBS white wine vinegar
• 2TBS Dijon mustard
• 1 garlic clove minced
• Salt & Pepper to taste
• 1 TBS each basil tarragon and oregano

Whisk ingredients together

Pesto

• 2 TBS toasted pine nuts
• 1 garlic clove crushed
• Salt & Pepper to taste
• 1 cup fresh Basil leaves
• 1 cup Italian parsley leaves
• 4 ounces Parmesan cheese
• ½ cup olive oil

In a food processor, pulse to combine the basil, Italian parsley, pine nuts, garlic, and parmesan cheese. With the machine running add the olive oil gradually and process until creamy and smooth. Add salt and pepper to taste.