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Spinach tortelloni with kale pesto

Spinach tortelloni with kale pesto


All Co-op fresh pasta is made in Italy, and it's a delicious way to save time in the kitchen too

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    3144kj 751kcal
  • Fat
    High 53%
  • Saturates
    High 58%
  • Sugar
    Low 7%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 78g


  • 400g pack Co-op spinach and ricotta tortelloni
  • 2 garlic cloves, crushed
  • 15g pine nuts, lightly toasted
  • 50g Co-op sliced curly kale
  • Zest and juice of ½ lemon
  • 15g Co-op Parmigiano Reggiano, finely grated
  • 2 tbsp Co-op extra virgin olive oil


  1. Bring a large pan of water to the boil and cook the tortelloni according to the pack instructions.
  2. While the pasta is cooking, make the pesto. Put the garlic in a blender with the pine nuts, kale, lemon zest and juice, and Parmigiano Reggiano, reserving a little cheese to serve.
  3. Pulse for a few seconds until combined, then add 1½ tbsp of the oil. Pulse again briefly, then set aside.
  4. Drain the pasta, reserving the water. Add the pesto and toss together with a little of the pasta water to thin out the sauce. To serve, divide the pasta between 2 bowls, drizzle with the rest of the oil and top with the remaining cheese.

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