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.
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...