Warm salad with tortellini and baked vegetables

Ingredients:

• 1 package (250 g) tortellini pasta with spinach or cheese
• 2 sweet peppers (1 red, 1 yellow), cut into thick strips
• 1 small fennel root, trimmed, halved and thinly sliced ​​+ 1/4 cup chopped herbs
• 1 red onion, cut into 0.5 cm rings.
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 1 package (150g) small kale (about 8 cups)
• 4 cloves garlic, thinly sliced
• 2 tablespoons white wine vinegar
• 0.5 cup torn fresh basil

Preparation:

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, combine bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions; drain. Place the kale in a large bowl and top with the hot tortellini and roasted vegetables.
3. In a small skillet over medium heat, heat the remaining 1/4 cup olive oil. Add the garlic and cook, stirring occasionally, until it begins to darken, about 2 minutes. Remove from heat and stir in the vinegar; pour the mixture over the tortellini and toss to coat completely. Add the basil and fennel fronds, season with salt and pepper, and toss to combine.