INGREDIENTS:
- 1 pound cheese tortellini, cooked
- 1 jar sun dried tomatoes, drained and chopped
- 3 cups baby kale. coarsely chopped
- 1/4 cup crumbled cotija,cheese (I used queso fresco.)
- 3 tablespoons roasted and salted pepitas (I used sunflower seeds.)
- 2 tablespoons fresh cilantro
CILANTRO LIME VINAIGRETTE
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
PREPARATION INSTRUCTIONS:
- Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale.
- Drizzle on a few tablespoons of the vinaigrette and toss.
- Add in the cheese and pepitas…
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