Name: Skillet Cacio e Pepe Tortellini With Wilted Greens
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 5 tablespoons olive oil, divided -; 2 (8 to 9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini -; 1 teaspoon kosher salt -; 2 teaspoons freshly ground black pepper, plus more for serving -; 1 1/2 cups water -; 3 ounces baby kale or spinach (about 3 packed cups) -; 1 cup finely grated Pecorino Romano cheese, plus more for serving -

Skillet Cacio e Pepe Tortellini With Wilted Greens

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Cacio e Pepe Tortellini With Wilted Greens

1. 5 tablespoons olive oil, divided -

2. 2 (8 to 9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini -

3. 1 teaspoon kosher salt -

4. 2 teaspoons freshly ground black pepper, plus more for serving -

5. 1 1/2 cups water -

6. 3 ounces baby kale or spinach (about 3 packed cups) -

7. 1 cup finely grated Pecorino Romano cheese, plus more for serving -

How to cook deliciously - Skillet Cacio e Pepe Tortellini With Wilted Greens

1. Stage

Sear the tortellini: Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in an even layer. Cook, tossing occasionally, until nicely browned in spots, 2 to 4 minutes.

2. Stage

Cook the tortellini: Add the water, kosher salt, and black pepper. Stir with a wooden spoon to combine, scraping up browned bits from the bottom of the pan. Cover with a lid or baking sheet and cook, stirring and scraping up any browned bits from the bottom of the pan occasionally, until the pasta is tender and glossy and almost all of the water has evaporated, 3 to 5 minutes.

3. Stage

Stir in the greens and cheese, then serve: Remove from the heat and stir in the greens, handfuls at a time, until just wilted, about 2 minutes. Stir in the grated cheese and the remaining 2 tablespoons of olive oil. Serve garnished with additional grated cheese and freshly ground black pepper. Refrigerate leftovers in an airtight container for up to 5 days. Did you love the recipe? Leave us stars below!