Spring Tortellini With Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Southern Living Ingredients:
1 lb 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 (or to taste) |
1/4 cup pine nuts, toasted |
Directions:
1. Snap off and discard tough ends of asparagus; cut asparagus into 2-inch pieces.
2. Prepare tortellini according to package directions; add asparagus pieces to pasta water during the last 2 minutes of cooking; drain.
3. Pour off any excess oil from top of pesto container; In a large bowl, toss the tortellini mixture, pesto, lemon rind, and salt together.
4. Sprinkle with pine nuts and serve immediately.
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