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 Firmly packed baby kale leaves
1/2 cup Toasted, chopped walnuts or pine nuts
1-2 tbsp Freshly squeezed lemon juice
2 Garlic cloves
3/4 tsp Kosher salt
1/4 tsp Ground black pepper
1/3 cup Grated Parmesan cheese
1/4 cup Good quality extra-virgin olive oil
1 pkg BUITONI Refrigerated Sweet Italian Sausage Tortelloni (20 oz.)
