Spring Tortellini With Pesto
- 1 lb fresh asparagus
- 2 (9 ounce) packagesrefrigerated cheese-filled tortellini
- 1 (7 ounce) container basil pesto
- 12 teaspoon grated lemon rind
- 14 teaspoon salt (or to taste)
- 14 cup pine nuts, toasted
- Snap off and discard tough ends of asparagus; cut asparagus into 2-inch pieces.
- Prepare tortellini according to package directions; add asparagus pieces to pasta water during the last 2 minutes of cooking; drain.
- Pour off any excess oil from top of pesto container; In a large bowl, toss the tortellini mixture, pesto, lemon rind, and salt together.
- Sprinkle with pine nuts and serve immediately.
fresh asparagus, tortellini, basil pesto, lemon rind, salt, pine nuts
Taken from www.food.com/recipe/spring-tortellini-with-pesto-216049 (may not work)