Bring a pot of water to a boil. White it comes to a boil, prepare the pesto.
Kale (3 cups)
White Beans (1 can)
Chopped Pecans (1/2 cup)
Garlic (4 cloves)
Grated Parmesan Cheese (1/4 cup)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
. Run it until it becomes pasty.
Keep it running while you slowly pour in the
Olive Oil (1/2 cup)
until you have a lovely sauce.
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.
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.
Serve immediately with extra parmesan on top if you want. Enjoy!