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.