Quick and easy to prepare, this dish is ready in 30 minutes. Delicious served cold as a pasta salad, or warm for a satisfying one-dish weeknight meal – either way, it’s sure to be a hit with your family and friends. Spoon up the leftovers for a great school lunch or make to take along for picnics.
Ingredients
- 2 (9 oz pkgs.) cheese-filled tortellini
- 1 lb fresh asparagus
- 4-5 garlic cloves, chopped
- 1/2 cup pesto
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry/grape tomatoes, halved
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Crumbled feta cheese or mozzarella chunks, optional
Directions
- Preheat oven to 400°F.
- Remove tough ends of the asparagus spears; discard. Place asparagus spears and chopped garlic cloves on a baking sheet and toss with a drizzle of olive oil. Season lightly with salt and pepper. Roast in preheated oven for 15 minutes, or until asparagus is just fork tender. Remove from oven, let cool slightly and then cut asparagus into 2-inch pieces. Set aside.
- Cook the tortellini in boiling water, according to package directions; drain. In a large bowl, add the warm tortellini and gently stir in the pesto until pasta is well coated.
- Add the asparagus and garlic, halved grape tomatoes, and grated Parmesan cheese; gently mix to combine. Season with more salt and pepper, if desired. Chill for a few hours before serving.
- Drizzle with a touch more olive oil and mix in crumbled feta or mozzarella at serving time if desired.
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