Keep frozen tortellini on hand for when you need to whip up dinners in a flash.
When it comes to selecting a protein for this dish, it’s up to you! I like shrimp as a low calorie and quick protein to prepare, but you can always sub something else. Leftover cut chicken, steak, pork, or tofu all make great substitutes. Or you can leave out the meat altogether. Actually, Buitoni has a chicken and prosciutto tortellini in their fresh filled pasta line that would make a great base for this recipe if you’d like to omit the shrimp and want to change things up a little. Versatility is a beautiful thing, darlings.
How To Make Kale and Shrimp Tortellini
- 1 20 ounce package Buitoni Three Cheese Tortellini
- 3-4 tbsp olive oil
- 1/3 cup pine nuts, optional
- 1 bunch kale, chopped with stems removed, about 6-8 cups
- 1 pound shrimp, tails removed, deveined
- 1 7 ounce tub Buitoni Pesto with Basil
- shredded Parmesan cheese to top, optional
- Put 6-8 cups of water to boil in a large stock pot over medium high heat. Follow package instructions for cooking the pasta.
- While the water is coming to a boil, heat 3 tbsp olive oil over medium low heat in a large skillet.
- If you are using pine nuts, add them to the skillet and stir very frequently for 4 minutes until toasted to a light golden brown. Remove with a slotted spoon. If you need to, add the additional tbsp of oil to the skillet before adding the kale.
- Add the kale to the skillet, increase the heat to medium, and cook 2-3 minutes. Add the shrimp and cook another 4 minutes until the shrimp are just pink. Remove from the heat. At this point, the pasta should be ready to drain.
- Reserve 1/4 cup of the pasta cooking water and then drain the pasta in a colander. Return the pasta water to the large stock pot and add the entire contents of the pesto container. Stir until smooth and warmed through, about a minute.
- Return the pasta to the stock pot and add the kale, shrimp, and pine nuts (if using). Toss to coat. Serve warm topped with Parmesan cheese if desired. Enjoy!