Kale & Toasted Nut Pesto with Sweet Italian Sausage Tortelloni
Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Yields
6
Directions
- PLACE kale in food processor along with nuts, lemon juice, garlic, salt and pepper. Pulse until kale is finely chopped. Add cheese; pulse until incorporated. Drizzle in oil and continue to pulse until pesto reaches desired consistency
- PREPARE pasta according to package directions, reserving ½ cup cooking water. Toss pesto, pasta and ¼ cup of the cooking water in large bowl to coat. Thin with additional water, if desired. Top with additional nuts, if desired
- Cook’s Tip: To add a little heat, add a pinch of crushed red pepper flakes. To toast the nuts, place nuts in a medium, dry skillet over medium heat, stirring frequently, for 4 minutes or until fragrant
Ingredients
- 3 cups ea Firmly packed baby kale leaves
- 1/2 cup ea Toasted, chopped walnuts or pine nuts
- 1-2 tbsp ea Freshly squeezed lemon juice
- 2 ea Garlic cloves
- 3/4 tsp ea Kosher salt
- 1/4 tsp ea Ground black pepper
- 1/3 cup ea Grated Parmesan cheese
- 1/4 cup ea Good quality extra-virgin olive oil
- 1 pkg ea BUITONI Refrigerated Sweet Italian Sausage Tortelloni (20 oz.)