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Spring Tortellini With Pesto

Spring Tortellini With Pesto

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.

Southern Living MARCH 2006

  • Yield: Makes 4 to 6 servings
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes


  • 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


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.


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Spring Tortellini With Pesto Recipe