Spring Tortellini with Pesto

Ever since David had asparagus at my friend Amy W.’s house, he has begged to have it again. Asparagus was on sale, so I made this for him. It is surprisingly filling even without adding chicken. This serves 4-6 as a side dish or 3 as a main course. 

SPRING TORTELLINI WITH PESTO    serves 4-6


1 lb. fresh asparagus

2 (9-oz.) packages  dry cheese tortellini

7 oz. jar basil pesto

1/2  tsp. grated lemon rind

1/4  tsp. salt

1/4  C. pine nuts, toasted


Snap off and discard tough ends of asparagus. Cut into 2 inch pieces. Prepare tortellini according to package directions. Add asparagus to pasta water during last 2 minutes of cooking; drain. Pour off any excess oil from top of pesto container (save for dipping bread). Toss together tortellini, pesto, lemon rind, and salt. Sprinkle with pine nuts and serve immediately.


Optional: For a heartier entrée, add cooked chopped chicken.

© Being Fruitful, 2012