Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 630.75 Kcal (2641 kJ) | ||
| Calories from fat | 392.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.58g | 67% | |
|---|---|---|---|
| Cholesterol | 23.59mg | 8% | |
| Sodium | 896.38mg | 37% | |
| Potassium | 1132.37mg | 24% | |
| Total Carbs | 44.42g | 15% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 11.58g | 46% | |
| Protein | 23.42g | 47% | |
| Vitamin C | 33.3mg | 56% | |
| Iron | 11.2mg | 62% | |
| Calcium | 215.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 109.45 Kcal (458 kJ) | ||
| Calories from fat | 68.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 67% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 8% | |
| Sodium | 155.55mg | 37% | |
| Potassium | 196.5mg | 24% | |
| Total Carbs | 7.71g | 15% | |
| Sugars | 2.01g | 46% | |
| Dietary Fiber | 2.01g | 46% | |
| Protein | 4.06g | 47% | |
| Vitamin C | 5.8mg | 56% | |
| Iron | 1.9mg | 62% | |
| Calcium | 37.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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