TORTELLINI WITH PESTO

By curly

Ingredients

• 1 pound fresh asparagus
• 1 (9 oz) package refrigerated cheese-filled tortellini (Buitoni)
• 1 (7 oz) container basil pesto (Buitoni)
• 1/2 tsp grated lemon rind
• 1/4 tsp salt

Preparation

Step 1

1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

2. Prepare cheese-filled tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain.

3. Pour off any excess oil from top of pesto container. Toss together tortellini mixture, pesto, lemon rind and salt.