Name: Tortellini with Kale and White Bean Pesto
Total time: PT1200.0S
Yield: 6
Ingredients: 3 cup Kale; 1 can White Beans; 1/2 cup Chopped Pecans; 4 clove Garlic; 1/4 cup Grated Parmesan Cheese; 1 pinch Salt; 1 pinch Ground Black Pepper; 1/2 cup Olive Oil; 20 ounce Cheese Tortellini

Tortellini with Kale and White Bean Pesto

Recipe

3.4

12 ratings

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!

Love This Recipe?

Add to plan

Tortellini with Kale and White Bean Pesto

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

20MINS

Total Time

$1.89

Cost Per Serving

Ingredients

Servings

us / metric

3 cups

Kale, firmly packed

1 can
(15 oz)

White Beans, drained

1/2 cup

Chopped Pecans

4 cloves

Garlic, roasted

see note to make ahead

4 Tbsp

Grated Parmesan Cheese

1 pinch

Salt

1 pinch

Ground Black Pepper

1/2 cup

Olive Oil

plus more to drizzle at the end

1.3 lb

Cheese Tortellini

Nutrition Per Serving

VIEW ALL

Calories

592

Fat

33.1 g

Protein

19.2 g

Carbs

58.2 g

Author's Notes

To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 degrees F (176 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.