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Barilla® Ricotta & Spinach Tortelloni with Creamy Parmigiano Sauce, Kale & Pine Nuts


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Barilla® Ricotta & Spinach Tortelloni with Creamy Parmigiano Sauce, Kale & Pine Nuts
PREPARATION TIME
35 minutes

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 package Barilla® Ricotta & SpinachTortelloni
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale chopped
½ cup chicken broth
2 cups heavy cream
1 cup Parmigiano-Reggiano cheese grated
salt and black pepper to taste
½ cup pine nuts toasted



Preparation 20 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil

2. In a large skillet SAUTE garlic in olive oil, until slightly yellow in color

3. ADD kale and sauté for 3-4 minutes, season with salt and pepper

4. ADD chicken broth and reduce by ½

5. ADD heavy cream and bring to a simmer, reduce until thickened

6. COOK pasta according to package directions, drain and toss with sauce; REMOVE from the heat and stir in Parmigiano-Reggiano cheese; TOP with pine nuts