In this recipe, our chefs managed to strike a balance between comfort and nutrition by combining creamy cheese tortellini with kale, and finishing it off with a crispy panko Parmesan topping. But perhaps the best part about it all is that this dinner requires minimal pots and pans. One, to be exact.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Veggie Stock Concentrate
Wash and dry all produce. Preheat broiler to high. Thinly slice garlic. Remove and discard kale stems and ribs, then thinly slice leaves.
Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add kale and a splash of water. Toss until softened, 3-4 minutes. Season with salt and pepper.
Add milk, stock concentrate, and 1/4 cup pesto, and stir to combine. Add tortellini. Bring to a boil, then reduce to a low simmer. Cook, stirring often, until sauce thickens and tortellini are tender, 6-7 minutes. Add a splash of water if necessary.
While tortellini cooks, combine panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Season with salt and pepper. (TIP: If you don’t have an ovenproof pan, transfer tortellini to a small baking dish.) Once tender, sprinkle breadcrumb mixture over tortellini.
Transfer pan to oven, and broil until browned and bubbling, 1-2 minutes.
Divide tortellini between bowls and enjoy!