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Recipes
Beans & Legumes
Tortellini with Kale and White Bean Pesto

9 INGREDIENTS • 6 STEPS • 20MINS

Tortellini with Kale and White Bean Pesto

Recipe
3.3
9 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!
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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!
author_avatar
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
6
us / metric
Kale
3 cups
Kale, firmly packed
White Beans
1 can
(15 oz)
White Beans, drained
Chopped Pecans
1/2 cup
Chopped Pecans
Garlic
4 cloves
Garlic, roasted
see note to make ahead
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Olive Oil
1/2 cup
Olive Oil
plus more to drizzle at the end
Cheese Tortellini
1.3 lb
Cheese Tortellini
Nutrition Per Serving
VIEW ALL
Calories
592
Fat
33.1 g
Protein
19.2 g
Carbs
58.2 g
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Tortellini with Kale and White Bean Pesto
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author_avatar
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/

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 InstructionsHide 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 (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 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 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 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!
step 6 Serve immediately with extra parmesan on top if you want. Enjoy!
Tags
Beans & Legumes
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Vegetables
Winter
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