Tri-color Cheese Tortellini with Toasted Garlic & Broccoli

2 – 9 oz. packages Putney Pasta Tri-color Cheese Tortellini
6 garlic cloves, minced
2 tbsp. unsalted butter
2 tsp. olive oil
2 cups broccoli florets, blanched
2 tbsp. fresh parsley, chopped
1 tsp. poppy seeds (optional)
1 ½ Tbsp. Parmesan cheese, grated
Fresh ground black pepper to taste
½ lemon

Cook tortellini according to package directions. In a large skillet, lightly brown garlic in olive oil. Add blanched broccoli, butter and poppy seeds. Toss lightly. Add cooked agnolotti and combine over medium heat for 1 minute. Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and a squeeze of lemon. Serve immediately. Serves 4-6 as an entree or 6-8 as an appetizer.