RECIPE

9 INGREDIENTS •6 STEPS •20min

Tortellini with Kale and White Bean Pesto

Name: Tortellini with Kale and White Bean Pesto
Total time: 1200 s
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

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

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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/

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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/

20min

Total Time

$2.04

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

1/4 cup

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

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Nutrition Per Serving

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CALORIES

611

FAT

34.2 g

PROTEIN

20.0 g

CARBS

60.2 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

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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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Tortellini with Kale and White Bean Pesto

Ingredients

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