Spring Tortellini With Pesto

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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.

By Lisa Jackson, Bloomfield Hills, Michigan
Recipe by Southern Living March 2006

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Directions

  • Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

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  • 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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