Cheese Tortellini w/ Pesto and Sun-Dried Tomatoes
Prep time
Cook time
Total time
Serves: 4
  • 1 lb fresh cheese tortellini
  • 1 tablespoon olive oil
  • 2 cups asparagus, cut into 2-in pieces
  • ½ cup prepared pesto
  • ¼ cup sun-dried tomatoes, drained and sliced
  • ¼ cup pine nuts, toasted
  • ½ cup freshly grated Parmesan
  1. Prepare pasta according to package directions. Reserve ½ cup of the pasta water.
  2. Meanwhile, in a large skillet heat oil over medium-high heat. Add asparagus and cook for 3-4 minutes, stirring occasionally, or until crisp-tender.
  3. Drain pasta and toss hot pasta with the pesto and ¼ cup of the pasta water. If the pasta seems dry, add more of the reserved pasta water.
  4. Stir in the remaining ingredients and serve immediately.
Recipe by The Krave at