3 cups firmly packed baby kale leaves
1/2 cup toasted, chopped walnuts or pine nuts
1 to 2 tablespoonsfreshly squeezed lemon juice
2 cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1/4 cup good quality extra-virgin olive oil
1 package BUITONI Refrigerated Sweet Italian Sausage Tortelloni (20 oz.)
PLACE kale in food processor along with nuts, lemon juice, garlic, salt and pepper. Pulse until kale is finely chopped. Add cheese; pulse until incorporated. Drizzle in oil and continue to pulse until pesto reaches desired consistency.
PREPARE pasta according to package directions, reserving ½ cup cooking water. Toss pesto, pasta and ¼ cup of the cooking water in large bowl to coat. Thin with additional water, if desired. Top with additional nuts, if desired.
Cook’s Tip: To add a little heat, add a pinch of crushed red pepper flakes. To toast the nuts, place nuts in a medium, dry skillet over medium heat, stirring frequently, for 4 minutes or until fragrant.
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