Kale Pesto Tortellini Alfredo (as part of the use up your kale pesto sauce week)

hi fans, want another way to use your kale pesto base. here it is. I combine Chef terri dien's alfredo sauce with the pesto in and use tortellini to make it my own. so its good to use your pesto up for a week goes by. so use it soon!

Kale pesto Tortellini alfredo sauce

cups heavy cream

2 cloves garlic, peeled and smashed lightly

½ white onion, coarsely chopped

1/2 tsp ground nutmeg

1 bay leaf

2 tablespoons unsalted butter

1 ounce all--‐purpose flour

1 cup shredded Parmigiano--‐Reggiano cheese

Kosher salt and freshly ground black pepper, to taste

1/4 cup kale pesto http://autismcooks22.blogspot.com/2015/05/sauce-base-kale-pesto.html

1 8oz box colored tortellini, cooked according to box directions in boiling salty water

method
in a small saucepan, heat the cream over low flame. Add the garlic, onion, nutmeg and bay leaf and simmer for 10 minutes.

In a small skillet, melt the butter over medium flame. add the flour to the melted

butter and stir with a whisk for about 2 minutes or until the flour has a nice toasty and nutty fragrance. strain the hot cream mixture into the saucepan and whist until sauce thickens. reduce the flame to low and add the cheese. stir gently to incorporate the cheese into the sauce taste and season with salt and pepper and stir in the pesto and stir to combine. then add the cooked tortellini and divide into bowls and dish up!