Go Back Email Link
+ servings

Quick Weeknight Meal: Tortellini Salad with Kale Pesto & Cherry Tomatoes

Spoonful of Plants
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 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.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!