Spring Tortellini with Pesto

By kddozier

Ingredients

• 1 pound fresh asparagus
• 2 (9-ounce) packages refrigerated cheese-filled tortellini
• 1 (7-ounce) container basil pesto
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 cup pine nuts, toasted

Details

Servings 4

Preparation

Step 1

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

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

Pour off any excess oil from top of pesto container. Toss together tortellini mixture, pesto, lemon rind, and salt. Sprinkle with pine nuts, and serve immediately.

Note: For testing purposes only, we used Buitoni Pesto with Basil.