pesto tortellini salad with asparagus

Pesto Tortellini Salad with Asparagus-5


  • 1 (19 oz.) package fresh or frozen cheese tortellini
  • 1 lb. fresh asparagus
  • 1/2 c. pesto (need basil, Parmesan, garlic, olive oil, nuts)
  • 2 T. extra-virgin olive oil
  • 1/3 c. shredded Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

To make pesto: Toss a bunch of fresh basil into a food processor with some Parmesan or Romano cheese, garlic, olive oil, and some nuts (walnuts or pine nuts).

Remove tough ends of the asparagus spears by snapping them off; discard. Cut asparagus into 2-inch pieces.

Blanche the asparagus: Bring a large pot of water to a boil. Add asparagus and cook for 3 minutes. Drain asparagus in a large colander and immediately dunk the drained asparagus in ice water to stop the cooking process. Set aside.

Cook the tortellini in boiling water, according to package directions; drain. Place tortellini in a large bowl. Add the pesto and toss to coat while the tortellini is still warm.

Add the olive oil, Parmesan, salt, and pepper; gently mix to combine. Add the asparagus and toss. Chill for a few hours before serving.  Drizzle with a touch of additional olive oil at serving time if desired.

Recipe & Photo via The Kitchen is My Playground (Found via Pinterest)


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