Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. pkg. spinach and cheese tortellini
• 7 cups baby kale
• 1/4 cup olive oil
• 1 garlic clove
• 1/4 cup + 2 tbsp. grated Parmesan
• Black pepper
• 1 cup heavy cream
• 1/4 cup sliced sun-dried tomatoes (not oil-packed)
• 3/4 cup shredded mozzarella
• 1/4 cup panko breadcrumbs
• 2 tbsp. pine nuts, roughly chopped
• 2 tbsp. chopped fresh parsley

Directions

1. Preheat the oven to 425. Bring a large pot of salted water to a boil. Add the tortellini and cook as directed. Reserve 1/4 cup cooking water, then drain. Reserve the pot.

2. Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add 1/4 cup Parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.

3. Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9×13-inch baking dish and sprinkle with the mozzarella.

4. Combine the panko, pine nuts, parsley and the remaining 2 tbsp. Parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.

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