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Quick Weeknight Meal: Tortellini Salad with Kale Pesto & Cherry Tomatoes
Spoonful of Plants
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
4
Ingredients
1x
2x
3x
4
large handfuls roughly chopped kale
8
oz.
package tortellini
1
pint
cherry tomatoes
halved
¼
cup
freshly grated Parmegiano Reggiano
¼
cup
pine nuts
1
garlic clove
extra virgin olive oil
4-5
basil leaves
chiffonade
dash sea salt to taste
dash pepper to taste
2
tablespoon
reserved pasta water
Instructions
Bring salted pot of water to a boil and begin to cook tortellini according to package instructions.
Combine kale, garlic, pine nuts, parmesan cheese and pasta water in a food processor.
Begin to pour olive oil through the top and pulse until you begin to get a creamy (but not soupy) consistency.
Drain tortellini and transfer to a large bowl.
Add pesto and cherry tomatoes and gently toss to combine.
Add a pinch of salt and pepper if needed OR grate some fresh parmesan cheese over top.
Top with some fresh basil.
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