Oven-baked kale pesto tortellini

Ingredients:

• 1 package (350-400 g) of tortellini with spinach and cheese
• 7 cups small kale (about 220 g)
• 1/4 cup extra-virgin olive oil
• 1 clove of garlic
• 1/4 cup + 2 tbsp grated Parmesan
• 1 cup heavy cream
• 1/4 cup chopped sun-dried tomatoes (not in oil)
• 3/4 cup shredded semi-skimmed mozzarella (about 90g)
• 1/4 cup panko breadcrumbs
• 2 tbsp pine nuts, coarsely chopped
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 220°C.
2. Bring a large saucepan of water to a boil and add salt. Add the tortellini and cook according to package directions. Separately, pour off 1/4 cup of the cooking liquid from the pan, and discard the remaining water. Set the pan aside.
3. Meanwhile, combine 4 cups of kale, olive oil, and garlic in a blender or food processor and blend until almost smooth. Add 1/4 cup of Parmesan cheese and season with salt and pepper to taste. Pulse until smooth, adding up to 1/4 cup more water if needed.
4. Transfer the pesto to the pan the tortellini were cooked in and add the heavy cream; stir. Bring to a boil over medium heat.
5. Then reduce heat to medium-low; add tortellini, sun-dried tomatoes, and the remaining 3 cups kale, adding more of the tortellini cooking water if necessary if the sauce is too thick. Transfer to a 9x13-inch baking dish and sprinkle with mozzarella.
6. In a small bowl, combine panko breadcrumbs, pine nuts, parsley, and the remaining 2 tablespoons Parmesan cheese; season with salt and pepper to taste.
7. Sprinkle the tortellini with the topping and bake until golden brown, about 12 minutes. Let cool slightly and serve.