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Skillet Cacio e Pepe Tortellini With Wilted Greens
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
No need to boil water - a quick and easy one-pan Roman-inspired dinner awaits!
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
  • 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
Instructions:
  • Achieve a golden sear on the tortellini by heating 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in a single layer and cook until beautifully browned in spots, tossing occasionally, for 2 to 4 minutes.
  • Cook the tortellini: Combine water, kosher salt, and black pepper in a pot and stir with a wooden spoon, scraping up any browned bits. Cover with a lid or baking sheet and cook until the pasta is tender, glossy, and most of the water evaporates, about 3 to 5 minutes, stirring occasionally.
  • Mix the greens and cheese: Take the pot off the heat and gradually incorporate the greens, allowing them to wilt for about 2 minutes. Add the grated cheese and the extra 2 tablespoons of olive oil. Garnish with more cheese and freshly ground black pepper before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy the dish? Share your star rating!

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