Pasta + pesto + Parmesan cheese: it’s an equation that never fails. Add in a crispy panko breadcrumb topping, and now things are really starting to add up. But to really make this dish worth more than the sum of its parts, you gotta add a powerhouse veggie like kale. It takes this tortelloni bake from creamy and crusty to hale and hearty and incredibly satisfying.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Remove and discard any large, tough ribs from half the kale, then chop leaves into fine pieces (use remaining kale as you like).
Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Add kale and a splash of water. Cook, tossing, until tender, 3-4 minutes. Season with salt and pepper.
Add milk, stock concentrate, and pesto to pan and stir to combine. Add tortelloni to pan in a single layer.
Bring pesto sauce to a boil, then reduce heat. Simmer, stirring occasionally, until sauce is thick and tortelloni are tender, 5-7 minutes. TIP: If your pan is not ovenproof, transfer everything to a baking dish after simmering.
While tortelloni simmer, combine panko, Parmesan, and a large drizzle of olive oil in a small bowl. Season with salt and pepper. Once tortelloni are done simmering, sprinkle panko mixture over pan or dish.
Transfer tortelloni to broiler or oven. Broil or bake until browned and bubbly, 1-2 minutes. Divide between bowls and serve.