Baked Tortellini With Kale Pesto
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 clove
Garlic1 cup
Heavy Cream2 tbsps
Pine Nut (roughly chopped)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 425 degrees F
2
Bring a large pot of salted water to a boil
3
Add the tortellini and cook as the label directs
4
Reserve ¼ cup cooking water, then drain
5
Reserve the pot
6
Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth
7
Add ¼ cup parmesan and season with salt and pepper
8
Pulse until smooth, adding up to 1/4 cup tap water if needed
9
Transfer the pesto to the reserved pot along with the heavy cream; stir to combine
10
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
11
Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella
12
Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper
13
Sprinkle over the tortellini and bake until golden brown, about 12 minutes
14
Let cool slightly before serving
15
Photograph by Justin Walker