A delicious and hearty pasta dish featuring kale and white bean pesto tossed with cheese tortellini.
Ingredients
- 3cupsKale, firmly packed
- 1canWhite Beans, drained
- 1/2cupChopped Pecans
- 4cloveGarlic, roasted
- 4tbspGrated Parmesan Cheese
- 1pinchSalt
- 1pinchGround Black Pepper
- 1/2cupOlive Oil
- 1 1/3lbCheese Tortellini
How to make Kale and White Bean Pesto Tortellini
Bring a pot of water to a boil. While it comes to a boil, prepare the pesto.
In a food processor, combine kale, white beans, chopped pecans, roasted garlic, grated Parmesan cheese, salt, and ground black pepper. Process until it becomes pasty.
Keep the processor running while you slowly pour in the olive oil until you have a smooth sauce.
Once the water is boiling, salt it generously, then cook the cheese tortellini until tender, about 2 minutes. Reserve a 1/4 cup of the cooking water, then drain the tortellini.
Toss the tortellini with the pesto, then add the reserved cooking water and an extra drizzle of olive oil. Stir to combine and loosen the sauce.
Serve immediately with extra Parmesan cheese on top, if desired. Enjoy!
Tips & Tricks
To roast garlic, wrap the cloves in aluminum foil and bake at 400°F (200°C) for about 30 minutes until soft.
You can prepare the pesto ahead of time and store it in the refrigerator for up to 3 days.
FAQS
How can I make Kale and White Bean Pesto Tortellini vegan?
To make Kale and White Bean Pesto Tortellini vegan, you can substitute the cheese tortellini with a vegan pasta option and replace the grated Parmesan cheese with nutritional yeast or a vegan cheese alternative. Additionally, ensure that the white beans and other ingredients are free from animal products.
What are some good substitutions for ingredients in Kale and White Bean Pesto?
If you don't have kale, you can use spinach or arugula as a substitute. For the white beans, chickpeas or cannellini beans work well too. If you’re out of pecans, walnuts or almonds can be used instead. Lastly, if you prefer a nut-free version, you can omit the nuts entirely or use sunflower seeds.
How should I store leftover Kale and White Bean Pesto Tortellini?
To store leftover Kale and White Bean Pesto Tortellini, place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze the tortellini and pesto separately for up to 2 months. When ready to eat, thaw and reheat gently on the stove or in the microwave.
What can I serve with Kale and White Bean Pesto Tortellini?
Kale and White Bean Pesto Tortellini pairs beautifully with a simple side salad, garlic bread, or roasted vegetables. You can also serve it with a light white wine, such as Pinot Grigio, to complement the flavors of the dish.
How long does it take to prepare Kale and White Bean Pesto Tortellini?
While the exact prep and cook times are not specified, you can expect to spend about 10-15 minutes preparing the pesto and cooking the tortellini. Overall, the entire process should take around 20-25 minutes from start to finish, making it a quick and easy meal option.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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