- 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)