Baked Tortellini with Kale Pesto | Recipe Cart
4.1 (9) Export 12 ingredients for grocery delivery Step 1 Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil.
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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
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