Tortellini with Kale and White Bean Pesto
This wonderful kale pesto is made more substantial with white beans, served over tender cheese tortellini. Buying pre-made tortellini really saves time too, making this perfect for a weeknight dinner!
Ingredients
Cooking Instructions
step 1
Bring a pot of water to a boil. White it comes to a boil, prepare the pesto.
step 2
Add the Kale (3 cups), White Beans (1 can), Chopped Pecans (1/2 cup), Garlic (4 cloves), Grated Parmesan Cheese (4 Tbsp), Salt (1 pinch), and Ground Black Pepper (1 pinch). Run it until it becomes pasty.
step 3
Keep it running while you slowly pour in the Olive Oil (1/2 cup) until you have a lovely sauce.
step 4
The water should be boiling at this point. Salt it generously, then cook the Cheese Tortellini (1.3 lb) until tender, about 2 minutes. Reserve a 1/4 cup of the cooking water, then drain the tortellini.
step 5
Toss the tortellini and pesto together, then pour in the water and an extra drizzle of olive oil and stir them in to loosen everything up.
step 6
Serve immediately with extra parmesan on top if you want. Enjoy!
