- 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
How to Make It
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.