Step 1

Bring a large pot of heavily salted water to boil. Meanwhile, trim the stalks from 1 pound broccoli, then cut the florets into 1/2-inch pieces.

Step 2

Blanch the florets in the water until crisp tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a strainer and run under cool water. Bring the broccoli water back to a boil, add 2 (about 9-ounce) packages cheese tortellini, and cook for 2 minutes less than package instructions. Reserve 1/2 cup of the pasta water, then drain the tortellini.

Step 3

Place 3 tablespoons basil pesto and 3 tablespoons pasta water in the now-empty pot over low heat. Add the tortellini and broccoli and gently toss to coat until warm through, adding more pesto or pasta water as needed for the desired sauce consistency. Taste and season with kosher salt as needed. Garnish with grated Parmesan if desired.