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RECIPE – Baked Tortellini with Kale Pesto

Ingredients
Kosher salt
12- to 14-ounce package spinach and cheese tortellini
7 cups baby kale (about 8 oz)
1/4 cup extra-virgin olive oil
1 clove garlic
1/4 cup plus 2 Tbsp. grated parmesan cheese
Freshly ground pepper
1 cup heavy cream
1/4 cup sliced sun-dried tomatoes (not oil-packed)
3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
1/4 cup panko breadcrumbs
2 tablespoons pine nuts, roughly chopped
2 tablespoons chopped fresh parsley

Directions
Preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add tortellini and cook as the label directs. Reserve ¼ cup cooking water, then drain. Reserve the pot.

Puree 4 cups kale, olive oil and garlic in blender until almost smooth. Add ¼ cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.

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 kale, adding the reserved cooking water as needed to loosen. Transfer to 9 X 13-inch baking dish and sprinkle with the mozzarella.

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

http://www.foodnetwork.com/recipes/food-network-kitchen/baked-tortellini-with-kale-pesto-3562862?soc=sharemail

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