Saturday, January 25, 2014

01January 25 2014 - Parmesan Broth with Kale and Tortellini

From Smitten Kitchen

Parm rinds at WF were $10/lb
Used Italian fresh tortellini
Used baby kale, couple of handfuls
* tossed in a couple handfuls of the kale, then the pasta about 30 sec later- cooked for 2 minutes only- then served into warmed bowls
Made about 3 main-course bowl sized servings of just over 2 cups each.  Could make a small bowl size for 6 servings.
Top with freshly ground pepper and salt

Next time, double broth to have more on hand for other soup, or risotto.

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