1cupCheese of choiceI personally like mozzarella and smoked cheddar, but add your favorites!
1Salami, cubed
1Red Pepper
1Yellow Pepper
½cupCherry Tomatoes, cut in half
Instructions
In a food processor, add the kale (remove the tough stems), basil, lemon zest, lemon juice, toasted pine nuts, parmesan cheese, and a few rounds of cracked pepper. Pulse a few times until all are combined, and then while running, drizzle steadily ½ cup of olive oil. Don't forget to double the pesto recipe. Taste for salt and pepper!
While cooking the tortellini in boiling water, start prepping the fixings. You basically want everything roughly the same size.
Strain the tortellini after 7-8 minutes, and run cold water over it to halt the cooking process. Drizzle some olive oil to keep it from drying.
In a large bowl, add the strained tortellini along with half of the pesto.
Add the remaining ingredients and mix well.
Refrigerate until ready to serve. Always add the remaining pesto right before serving.