Spring Tortellini with Pesto
This has quickly become one of my most favorite meals for the warmer months of Spring and Summer. It’s a great way to take advantage of in season lemons and asparagus. This pasta dish is fast and easy to make, which means less time in a hot kitchen, and it is also elegant enough to entertain with.
From March 2006 Southern Living
- 1 pound fresh asparagus
- 2 (9-ounce) packages refrigerated cheese-filled tortellini
- 1 (7-ounce) container basil pesto
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 cup pine nuts, toasted
Start by toasting the pine nuts in a small dry skillet over medium-low heat. Stir frequently and remove them from the heat when they are golden brown and fragrant. Set them aside to cool.
Prepare the asparagus by removing the tough woody ends and then cutting the stalks into two inch pieces
Cook the tortellini according to the directions on the package. During the last two minutes of the cooking time noted on the tortellini package, add the asparagus to the pot of tortellini.
Drain the asparagus and tortellini
If there is an excess layer of oil on the top of the pesto container drain it off. This is just excess olive oil, but if added to the pasta it could make the dish feel a little greasy. (Tip: If you are serving bread with this meal, pour off this oil into a dish and serve it with your bread instead of butter)
To the warm tortellini and asparagus mixture add the pesto, lemon zest, and salt. Sprinkle with pine nuts and serve immediately.
Yields 4 to 6 servings
By Sweet Life Contributor Ashley Porter