Total: 40 min
Cook: 12-15 min
Yields: 4 servings
1 12- to 14-ounce package spinach and cheese tortellini
7 cups baby kale (about 8 ounces)
1/4 cup extra-virgin olive oil
1 clove garlic
1/4 cup plus 2 tablespoons grated parmesan cheese
Freshly ground pepper
1 cup heavy cream
1/4 cup sliced sun-dried tomatoes (not oil-packed)
3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
1/4 cup panko breadcrumbs
2 tablespoons pine nuts, roughly chopped
2 tablespoons chopped fresh parsley
Preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve ¼ cup cooking water, then drain. Reserve the pot.
Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add ¼ cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.
Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella.
Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.
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