Tortellini with Kale-Walnut Pesto
Makes 4-6 servings
Ingredients
Tortellini of your choice
1 bunch of fresh kale, washed
1 bunch of fresh basil
Juice from 1/2 a lemon
1 cup parmesan cheese
1/2 cup walnuts, plus more to garnish
2 garlic cloves
Olive oil
1-1 1/2 cups reserved pasta water
Salt
Pepper
1. Preheat the oven to 350F. Line a baking tray with parchment paper. Set aside.
2. Lay the kale on the parchment paper and drizzle with olive oil and salt. Roast in the oven for about 25 minutes and then lay the walnuts on the same tray with the kale. Let the walnuts roast as well, for about 1 minute. Take out the tray, and let everything cool for about 15 minutes.
3. Cook the tortellini by following the instructions on the package. While the pasta cooks, prepare the pesto: In a blender or food processor, pulse the kale, basil, about 1-2 cups of olive oil, parmesan cheese, 1/2 cup of walnuts, garlic, lemon juice and a pinch of salt and pepper. Slowly add the reserved pasta water. Adjust the pesto to your desired thickness.
4. Once the tortellini has finished cooking, drain the water and toss the tortellini with the pesto. Garnish with more walnuts. Enjoy!