Description
This quick and flavorful Pesto Tortellini and Asparagus Skillet combines cheese-filled tortellini, tender asparagus, juicy cherry tomatoes, and a fragrant basil pesto sauce for a satisfying and vibrant main dish ready in just 20 minutes.
Ingredients
- 20 oz cheese-filled tortellini (refrigerated section)
- 1 tbsp olive oil
- 1 lb asparagus, cut into 2-inch pieces
- 8 oz cherry tomatoes, whole or halved
- 2 tsp garlic, minced
- 1/4 cup basil pesto
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 pinch red pepper flakes
- 1/3 cup parmesan cheese, freshly grated
Instructions
- Cook tortellini in a large pot of water according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set pasta aside.
- In a large skillet over medium-high heat, add olive oil and cook asparagus for about 3 minutes.
- Add cherry tomatoes to the skillet and continue cooking for an additional 3 minutes, until asparagus is tender-crisp and tomatoes are lightly charred.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add cooked tortellini, reserved pasta water, basil pesto, salt, black pepper, and red pepper flakes to the skillet. Stir to combine.
- Once heated through, stir in grated parmesan cheese and mix until well coated.
- Serve immediately, topped with extra parmesan cheese if desired.
Notes
- Reserve pasta water to help create a creamy sauce when mixed with pesto.
- Use fresh parmesan for best flavor and melting quality.
- Adjust red pepper flakes to taste for desired heat level.
- For added protein, consider adding grilled chicken or shrimp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 796mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 41mg
