Prep Time
10 Mins
Cook Time
10 Mins
Yield
Makes 4 to 6 servings

Skim off and reserve the oil from the top of the packaged pesto; it will stil contain enough oil to coat the pasta without becoming greasy. The skimmed oil is an ideal dip for bread.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

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