Spring Tortellini With Pesto |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
2. Prepare cheese-filled tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain.
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.
4. Note: For testing purposes only, we used Buitoni Pesto with Basil.
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