One-Pot Tortelloni
with Kale and Parmesan Breadcrumbs
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 in a powerhouse veggie like kale. It takes this tortelloni bake from creamy and crusty to hale and hearty and incredibly satisfying.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
2 box
Milk
(Contains Milk)
4 ounce
Pesto
(Contains Milk)
8 ounce
Kale
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
4 clove
Garlic
2 unit
Veggie Stock Concentrate
Not included in your delivery
5 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high or oven to 500 degress. Thinly slice garlic. Remove and discard stems and ribs from kale. Thinly slice leaves.
Heat a large drizzle of olive oil in a large ovenproof pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Add kale and a splash of water and cook until leaves are tender, 3-4 minutes, tossing. 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 and simmer until sauce is thick and tortelloni are soft, 5-7 minutes, stirring occasionally.
While tortelloni simmer, combine panko, Parmesan, and 1 TBSP olive oil in a small bowl. Season with salt and pepper. Sprinkle mixture over tortelloni in pan.
Transfer pan to broiler or oven and broil or bake until browned and bubbly, 1-2 minutes. Divide tortelloni among bowls.
