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Baked Tortellini with Kale Pesto

Food Network Kitchen
  • 40 minutes
  • Serves 4

INGREDIENTS

7 cups

Baby kale

1 clove

Garlic

2 tbsp

Parsley, fresh

1/4 cup

Sun-dried tomatoes

1

12- to 14-ounce package Spinach and cheese tortellini

1

Kosher salt

1

Pepper, Freshly ground

1/4 cup

Olive oil, extra-virgin

2 tbsp

Pine nuts

1/4 cup

Panko breadcrumbs

1 cup

Heavy cream

3/4 cup

Mozzarella cheese, part-skim

3/8 cup

Parmesan cheese, grated