You don’t know this about me yet, but I have a happy dance. It’s what I do when something meets or exceeds my (usually high) expectations. This meal had been on my mind for over a week from the time I first laid eyes on it until the time I actually made it. I could.not.wait to try it. A few weeks ago, the talented Maggy of Three Many Cooks posted a photo on Instagram of a meal similar to this. Tortellini with kale pesto and peas. She often posts pics of the beautiful food she makes and it always looks good enough to eat. But this particular meal – I just had to have it, like yesterday. I decided to improvise my own version.
There was major happy dancing going on it my kitchen when I took my first bite. Nailed it. It ended up being a sort of pasta/soup hybrid. There is broth, but not too much. I’ve made this kale pesto many times before and it is great in many different applications – on crostini, in bean dip, or with some eggs for breakfast, but this dish is by far my favorite way to use it. I loved the flavor it gave to the broth mixture as well as the bright green color. I know this recipe will be gracing our table many more times in the future and when it does, it will definitely bring on the happy dancin’.
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