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.
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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