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!