Cheese Tortellini with Asparagus


  • 0.25 cup(s) plus 2 tablespoons pesto
  • 0.75 pound(s) asparagus
  • 1 tablespoon(s) unsalted butter
  • 1 pound(s) cheese tortellini
  • Salt and freshly ground black pepper
  • 1 tablespoon(s) fresh lemon juice
  • 0.25 cup(s) salted

Bring a large pot of salted water to a boil. Add the asparagus and blanch until barely tender, about 4 minutes. Using tongs, transfer the asparagus to a work surface and cut into 1-inch lengths. Add the tortellini to the boiling water and cook until al dente, reserving 1 tablespoon of the cooking...

View full recipe at Food & Wine


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