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Quick and Easy Tortellini Pesto Cream with Kale

Ready in 20 minutes, this creamy tortellini pesto pasta with kale is a comforting, flavor-packed weeknight dinner that feels gourmet with minimal effort.

Prep:

10

minutes

Cook:

10

minutes

TOtal:

20

minutes

Ingredients

  • 9 oz (1 package) cheese tortellini (fresh or refrigerated)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups kale, chopped (remove thick stems)
  • 1/2 cup heavy cream
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/4 cup of reserved pasta water
  • 1/4 cup grated Parmesan (plus more for topping)
  • Salt & pepper to taste
  • Optional: red pepper flakes, lemon zest, toasted pine nuts 

    • Instructions

    1. Cook the tortellini:
      Bring a pot of salted water to a boil. Add tortellini and cook according to package directions (usually ~3–5 minutes). Reserve 1/4 cup of the pasta water. Drain the rest of the water and set pasta and reserved 1/4 cup of water aside.
    2. Sauté the kale:
      In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add kale and cook for 2–3 minutes until wilted.
    3. Make the creamy pesto sauce:
      Lower the heat, add heavy cream, pesto and pasta water to the skillet. Stir until combined and slightly thickened (about 2 minutes).
    4. Combine:
      Add the cooked tortellini and Parmesan to the skillet. Toss gently until coated in the sauce. Season with salt, pepper, and optional red pepper flakes.
    5. Serve:
      Plate and top with extra Parmesan, lemon zest (optional) or toasted pine nuts for added flavor and crunch.