Spring Tortellini With Pesto
Chelsea
ingredients
- 1 pound fresh asparagus
- 2 (9-ounce) packages refrigerated cheese-filled tortellini (can use frozen)
- 1 (7-ounce) container basil pesto
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1 lb shrimp
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 and shrimp to pasta water during last 5 minutes of cooking; drain.
- 3
Toss together tortellini mixture, pesto, lemon rind, and salt. Sprinkle with pine nuts (optional), and serve immediately. You can sprinkle parmesan also if you like.
Source: Chelsea
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