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RECIPE
9 INGREDIENTS 6 STEPS 20min

Tortellini with Kale and White Bean Pesto

3.6
8 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!
Tortellini with Kale and White Bean Pesto Recipe | SideChef
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!
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/
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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/
20min
Total Time
$1.89
Cost Per Serving

Ingredients

Servings
6
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
1 pinch
1/2 cup
plus more to drizzle at the end
1.3 lb
Cheese Tortellini
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

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.

Cooking Instructions

HIDE IMAGES
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 (1/4 cup) , 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!

Rate & Review

3.6
8 Ratings
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Nutrition Per Serving
Calories
592
% Daily Value*
Fat
33.1 g
42%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
43.3 mg
14%
Carbohydrates
58.2 g
21%
Fiber
6.5 g
23%
Sugars
1.3 g
--
Protein
19.2 g
38%
Sodium
607.9 mg
26%
Vitamin D
0.0 µg
0%
Calcium
253.7 mg
20%
Iron
2.8 mg
16%
Potassium
180.5 mg
4%
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