Yield: about 6-8 servings


For the pesto: 

  • 2 cloves garlic
  • ¼ cup walnuts
  • 1½-2 cups kale leaves, stemmed and chopped
  • ¼ cup extra virgin olive oil, plus more as needed
  • 1 tbsp. freshly squeezed lemon juice
  • ¼ cup freshly grated Parmesan
  • ½ tsp. kosher salt

For the tortellini:

  • 2 tsp. olive oil
  • ½ cup onion, chopped
  • 2 cloves garlic, minced or pressed
  • ¼ tsp. red pepper flakes
  • 6 cups veggie broth
  • 16 oz. cheese tortellini
  • 1½ cups fresh or frozen peas

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  • step 1: HideShow Images

    To make the pesto, combine the garlic, walnuts and kale in the bowl of a food processor.  Pulse until finely chopped.  Scrape down the sides of the bowl.  With the processor running, add the olive oil and 1 tablespoon of the lemon juice in a steady stream through the feed tube until smooth.  Add in the Parmesan, salt, and pepper and pulse until combined. Set aside.  (Note: the kale pesto can be made in advance and stored in an airtight container.)

  • step 2: HideShow Images

    In a stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onion to the pan and sauté until beginning to soften, about 5 minutes. Stir in the garlic and red pepper flakes and cook about 30 seconds more. Add in the veggie broth. Bring the mixture to a boil. Once boiling, add the tortellini and cook according to the package directions. About a minute before the tortellini is finished cooking, add in the peas. Remove from the heat and stir in the kale pesto. Adjust seasoning with salt and pepper if necessary. Serve warm.