INGREDIENTS
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1bunch broccoli (about 1 pound), trimmed and cut into florets
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kosher salt and black pepper
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1cupfresh flat-leaf parsley leaves
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1/4cupolive oil
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2tablespoonstoasted pine nuts
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1ounceParmesan, grated (about 1/4 cup), plus more for serving
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1poundfresh or frozen cheese tortellini