Kale Pesto with Cheese Tortellini

Kale Pesto with Cheese Tortellini

11 ingredients
379 calories
10 min cook time
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Ingredients

11 total
1 cup halved heirloom cherry tomatoes
Buitoni® Refrigerated Freshly Shredded Parmesan Cheese (optional)
Sea salt and ground black pepper
2 tablespoons water
2 tablespoons high-quality extra virgin olive oil
1 small clove garlic, peeled
1/8 teaspoon crushed red pepper flakes
½ cup fresh basil leaves, plus additional for garnish
2 tablespoons hemp seed or sunflower seeds
1 cup firmly packed baby kale leaves
1 package (9 ounces) Buitoni® Refrigerated Three Cheese Tortellini

Directions

Prep: 8
Cook: 10
Wait: 0
Serving: 3
Step 1
Prepare pasta according to package directions, reserving ¼ cup cooking water.
Cooking: 10 min
Step 2
Place kale, basil, hemp seed, garlic and crushed red pepper in food processor; cover and pulse until finely chopped. While pulsing, slowly add oil and 2 tablespoons water. Season with salt and pepper.
Preparation: 5 min
Step 3
Toss pasta with pesto, tomatoes and 2 tablespoons reserved cooking water in large bowl. Thin with additional cooking water, if desired. Top with cheese. Sprinkle with additional hemp seed or sunflower seeds, if desired. Garnish with fresh basil leaves.
Preparation: 3 min

Nutrition Information

379 calories per serving
Serving size: 3
19.38g fat
42.11g carbs
13.33g protein
 
% DV*
Total Fat 19.38g
24.84%
Saturated Fat 3.91g
Cholesterol mg
Sodium 484.37mg
Carbohydrates 42.11g
15.31%
Dietary Fiber 2.82g
Sugars 2.4g
Protein 13.33g
26.66%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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