Tuscan Tortellini

5 minutes
Préparation

12 minutes
Cuisson

735 kcal
Par portion

Ingrédients pour 1

1 cup

Tortellini (Fromage)

1/4 cup

Sauce pesto rouge

1/4 bou.

Lacinato Kale

1 cup

Épinard (frais)

1/2 cup

Tomate cerise

1 càs

Parmesan (râpé)

Plaques de cuisson, Fait-tout, Couteau

Étape 1
Wash the kale & strip the leaves from the stem. Roughly chop the leaves & thinly slice the stems.
Étape 2
Wash & halve the tomatoes.
Étape 3
In a pot of salted, boiling water, cook the tortellini according to package instructions. Reserve a 1/4 cup of cooking liquid. Strain the tortellini & set aside in a bowl.
Étape 4
In the same pot, heat a drizzle of oil over medium heat. Add kale & tomatoes. Stir & cook for 1 min. Cover & steam for 2-3 more min.
Étape 5
Uncover the pot. Stir in spinach until wilted, about 1 min. Add the reserved pasta water & stir.
Étape 6
Reduce the heat & gently stir in the cooked tortellini.
Étape 7
Turn off the heat & stir in the pesto until everything is evenly coated.
Étape 8
Serve immediately in a bowl. Top with grated parmesan cheese & enjoy!