Tortellini with Kale and White Bean Pesto

Recipe

9 INGREDIENTS • 6 STEPS • 20MINS

Tortellini with Kale and White Bean Pesto

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!

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/

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!

20MINS

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

1/4 cup

Grated Parmesan Cheese

1 pinch

1 pinch

Ground Black Pepper

1/2 cup

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

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/

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 (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 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!

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