Tortellini with Kale and White Bean Pesto

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!

Total Time

20min

3.3

9 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

3 cups

Kale , firmly packed

•

1 can
(15 oz)

White Beans , drained

•

1/2 cup

Chopped Pecans

•

4 cloves

Garlic , roasted

•

4 Tbsp

Grated Parmesan Cheese

•

1 pinch

Salt

•

1 pinch

Ground Black Pepper

•

1/2 cup

Olive Oil

•

1.3 lb

Cheese Tortellini

Cooking Instructions

Bring a pot of water to a boil. White it comes to a boil, prepare the pesto.

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.

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!

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.

Nutrition Per Serving

CALORIES

592

FAT

33.1 g

PROTEIN

19.2 g

CARBS

58.2 g