Skillet Cacio e Pepe Tortellini With Wilted Greens

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

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

Directions

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. Simply Recipes / Ciara Kehoe

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. If using a baking sheet as a lid, handle it with a potholder. It gets hot!Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

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! Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Nutrition

• Calories: 670 kcal
• Total Fat: 33 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 80 mg
• Sodium: 1186 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 26 g