Quick Weeknight Meal: Tortellini Salad with Kale Pesto & Cherry Tomatoes
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Cook time: 
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Serves: 2-4
  • 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 tbsp reserved pasta water
  1. Bring salted pot of water to a boil and begin to cook tortellini according to package instructions.
  2. Combine kale, garlic, pine nuts, parmesan cheese and pasta water in a food processor.
  3. Begin to pour olive oil through the top and pulse until you begin to get a creamy (but not soupy) consistency.
  4. Drain tortellini and transfer to a large bowl.
  5. Add pesto and cherry tomatoes and gently toss to combine.
  6. Add a pinch of salt and pepper if needed OR grate some fresh parmesan cheese over top.
  7. Top with some fresh basil.
Recipe by The Hanging Spoon at http://thehangingspoon.com/quick-weeknight-meal-tortellini-salad-with-kale-pesto-cherry-tomatoes/