Baked Tortellini with Kale Pesto | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt
• 1 12- to 14-ounce package spinach and cheese tortellini
• 7 cups baby kale (about 8 ounces)
• 1/4 cup extra-virgin olive oil
• 1 clove garlic
• 1/4 cup plus 2 tablespoons grated parmesan cheese
• Freshly ground pepper
• 1 cup heavy cream
• 1/4 cup sliced sun-dried tomatoes (not oil-packed)
• 3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
• 1/4 cup panko breadcrumbs
• 2 tablespoons pine nuts, roughly chopped
• 2 tablespoons chopped fresh parsley