Preparation

• In a small dry skillet, toast the pine nuts over medium-high heat, tossing constantly, about 4 minutes. As soon as they start to brown, remove them from the skillet and set aside.
• Place the butter in a small pot over medium heat. When it melts, slowly swirl the pot until the butter turns a light brown color, 3 to 4 minutes. Remove the pot from the heat and set aside.
• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. During the last 5 minutes of cooking time, add the broccoli florets.
• Meanwhile, add the minced garlic to the browned butter.
• Drain the pasta and broccoli, shaking out as much water as possible.
• Place the pasta and broccoli in a serving bowl and pour the browned butter and garlic over the pasta. Top with the toasted pine nuts and basil; serve immediately.