Spring Tortellini With Pesto

recipe
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.

Yield:

Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

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

Preparation

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.

Lisa Jackson, Bloomfield Hills, Michigan,

Southern Living

March 2006
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