Asparagus & Basil Pasta

Asparagus & Basil Pasta
Serves 4-6

Here’s a little tip - When you open the jar of pesto, skim off and reserve the oil lying on the top to make a terrific dip for bread.

1 lb fresh asparagus
2 (9-oz) packages refrigerated cheese-filled tortellini
1 (7-oz) container prepared basil pesto
1/2 tsp grated lemon rind
1/4 tsp salt
3/4 cup pine nuts, toasted


Cut off and discard tough ends of asparagus. Cut the rest into 2-inch pieces.

Prepare tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain. Toss together tortellini mixture, pesto (after skimming and saving the excess oil), lemon rind, and salt. Sprinkle with pine nuts, and serve immediately.

Go ahead and serve some crusty Italian bread with the oil.