Kale Pesto Tortellini

Kale Pesto Tortellini with Arneis for #winePW

Healthy kale pesto tossed with cheese tortellini for an easy and tasty entree.


  • 4 cups tightly packed kale leaves, stems removed
  • 3 garlic cloves
  • 2 tbsp pine nuts
  • generous pinch red pepper flakes
  • salt and pepper to taste
  • 1/2 cup (or a tad more) grated pecorino romano cheese
  • 2/3 cup extra virgin olive oil
  • 12 ozs cheese tortellini
  • 1 cup of sliced cherry tomatoes


  1. Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
  2. Add the remaining ingredients, from the pine nuts through the olive oil, and puree until it comes to a nice smooth consistency.
  3. Cook the tortellini according to package instructions. Drain the tortellini.
  4. Toss the tortellini with 3 to 4 tablespoons of the pesto, stir to combine well. Plate and serve with the extra kale pesto at the table, so people can decide how much pesto they would like on their tortellini. top with a few of the sliced tomatoes, if using.
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