Quick and Easy Tortellini Pesto Cream with Kale

If you're craving something creamy, cheesy, and comforting — but don’t want to spend hours in the kitchen — this tortellini pesto cream pasta with kale is your answer. Packed with flavor from fresh garlic, basil pesto, and Parmesan, it’s an easy weeknight dinner that delivers big on taste. Plus, it’s a great way to sneak in some leafy greens like kale for a nourishing twist.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 443 kcal per serving

Ingredients

9 ounces - cheese tortellini
1 tbsp - olive oil
2 clove - garlic
2 cups - kale
½ cup - heavy cream
½ cup - basil pesto
¼ cup - reserved pasta water
¼ cup - Parmesan
salt & pepper

Instructions

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.
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.
Lower the heat, add heavy cream, pesto and pasta water to the skillet. Stir until combined and slightly thickened (about 2 minutes).
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.
Plate and top with extra Parmesan, lemon zest (optional) or toasted pine nuts for added flavor and crunch.

Nutrition