This is such a wonderful winter kale pesto made heartier with white beans, served over tender cheese tortellini. Perfect for a vegetarian dinner!
- 3 cups Kale leaves, packaged
- 1 box (15 oz size) white beans, drained
- ½ cups chopped pecans
- ¼ cups Freshly grated parmesan cheese
- 4 cloves Roasted garlic *see note to prepare
- salt and black pepper
- ½ cups Olive oil
- 1 packet (20 oz size) Cream Cheese Tortellini, 20 oz
Note: To roast garlic, cut off the top to reveal the tops of the cloves. Drizzle the top with olive oil and a pinch of salt, then wrap in foil. Roast it in a 350ºF oven for 1 hour, then refrigerate and use as needed! It keeps for a long time.
First, boil a pot of water on the stove. White it comes to a boil, get out a food processor and combine the kale, white beans, pecans, roasted garlic, Parmesan cheese, salt and pepper in the bowl. Swirl it until it becomes mushy. Then keep swirling as you slowly pour in the olive oil until you have a nice sauce.
The water should boil at this point. Salt generously, then cook the tortellini until tender, about 2 minutes. Reserve 1/4 cup cooking water, then drain the tortellini. Toss the tortellini and pesto together, then drizzle in the water and an extra drizzle of olive oil and toss to loosen. Serve immediately with extra parmesan on top! Enjoy!!