- 1 bag frozen cheese tortellini
- ¼ to ⅓ cup olive oil
- 2 cups (packed) fresh baby spinach
- 1 cup (packed) fresh baby kale
- ½ teaspoon salt
- 1 garlic clove
- ¼ cup walnuts
- ½ cup parmesan cheese (plus more for topping)
Cook tortellini according to package directions. Drain and toss with ½ teaspoon olive oil. Set aside.
Place spinach, kale, salt, garlic, walnuts, and parmesan cheese in a blender or food processor.
With motor running, slowly drizzle in olive oil until you reach the desired consistency (you may not use all of the olive oil).
Toss cooked tortellini with a heaping spoonful or two of the pesto (as much as you like).
Serve warm or cold, with additional parmesan cheese.
Pack up leftover pesto tortellini in airtight containers for lunch boxes. (Be sure to use a cold pack in lunch boxes.)
Store leftover pesto in an airtight container and refrigerate if using within the next week. Otherwise, place in freezer.
About this recipe
You can buy fresh tortellini, but I usually stock frozen. I like to keep frozen pasta on reserve in my freezer because it comes to the rescue when sports practices and music lessons threaten to wreck family dinner. Drop it into a pot of boiling water and it cooks up in less than five minutes.
No matter what the shape of pasta, pesto is one of my favorite toppings. I think I could probably eat plain pesto by the spoonful. (Is that weird?) Basil pesto is all well and good, but I also like to use greens I tend to have on hand, like spinach and kale. It blends up into a beautiful bright green color.
A batch of this Spinach-Kale Pesto is more than enough to cover a bag of frozen tortellini (or a package of fresh). Stash any leftover pesto in the fridge and spread it on sandwiches or pizza crusts. Or sneak it by the spoonful.
I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture blogger network. I was compensated for my time. As always, all opinions expressed are my own.