Easy Pesto Tortellini Bowls

Ingredients

• 1 package spinach & cheese tortellini

• 5 chicken sausages (like Trader Joe’s Jalapeño sausage)

• 1 large head of broccoli

• Olive oil spray

• Salt, pepper, and garlic powder (to taste)

• 1/4 cup pesto (such as Trader Joe's vegan kale pesto)

• Shaved or freshly grated Parmesan, for serving

Instructions:

1. Prepare the Broccoli: Preheat oven to 425°F. Cut the broccoli into small florets, place on a baking sheet, spray with olive oil, and season with salt, pepper, and garlic powder.

2. Roast the Broccoli: Roast for 10-15 minutes, until tender and slightly crispy.

3. Cook the Sausages: Cut the sausages into bite-sized coins and cook in an air fryer at 370°F for 8-10 minutes, or pan-fry until browned.

4. Cook the Tortellini: Boil water and cook the tortellini according to package directions. Drain and return to the pot.

5. Combine and Serve: Add the roasted broccoli, cooked sausages, and 1/4 cup pesto to the pot with the tortellini. Season with salt, pepper, and red pepper flakes if desired, and mix well. Divide into bowls and top with Parmesan.

Tip: Not a fan of pesto? Try this recipe with a pat of butter or a drizzle of olive oil, Parmesan, and extra red pepper flakes for a simple, delicious variation.