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
Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
Add the remaining ingredients, from the pine nuts through the olive oil, and puree until it comes to a nice smooth consistency.
Cook the tortellini according to package instructions. Drain the tortellini.
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.