Raw Kale pesto & Roasted Veggie Tortellini Bowls

Raw Kale Pesto & Roasted Veggie Tortellini Bowls

13 ingredients
308 calories
10 min cook time
reviews

Ingredients

13 total
2 to 4 tablespoons roasted pepitas or crushed pistachios
¼ cup pine nuts, toasted
2 cups roasted assorted vegetables (such as cubed pumpkin or butternut squash, sliced heirloom carrots, beets or bell peppers)
2 to 3 tablespoons pomegranate seeds
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
Sea salt and freshly ground black pepper
1 teaspoon finely grated lemon peel
1 package (9 ounces) Buitoni® Refrigerated Three Cheese Tortellini
¼ cup extra virgin olive oil
1 to 2 cloves garlic, peeled
¼ to ½ cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
4 ounces torn Tuscan kale leaves (4 packed cups)

Directions

Prep: 15
Cook: 10
Wait: 0
Serving: 6
Step 1
Place kale, pine nuts, cheese, garlic, lemon peel and kosher salt in food processor; cover. Process until finely chopped. With processor running, remove feed tube and pour in oil in a steady stream. Add lemon juice until a rough paste forms.
Preparation: 10 min
Step 2
Prepare pasta according to package directions. Drain, reserving 1/3 cup cooking water.
Cooking: 10 min
Step 3
Combine pesto, pasta and reserved cooking water in a large bowl; toss to coat well. Season with sea salt and pepper.
Preparation: 3 min
Step 4
Top with roasted vegetables, pepitas and pomegranate seeds. Top with additional cheese, if desired.
Preparation: 2 min

Nutrition Information

308 calories per serving
Serving size: 6
18.67g fat
30.35g carbs
9.27g protein
% DV*
Total Fat 18.67g
23.93%
Saturated Fat 3.45g
Cholesterol mg
Sodium 376.53mg
Carbohydrates 30.35g
11.03%
Dietary Fiber 4.24g
Sugars 3.06g
Protein 9.27g
18.54%
* 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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