My F&W
quick save (...)

Cheese Tortellini with Asparagus

  • ACTIVE: 15 MIN
  • FAST
  1. 3/4 pound asparagus
  2. 1 pound cheese tortellini
  3. 1 tablespoon unsalted butter
  4. 1/4 cup plus 2 tablespoons pesto, at room temperature
  5. 1 tablespoon fresh lemon juice
  6. Salt and freshly ground black pepper
  7. 1/4 cup salted, roasted almonds, coarsely chopped
  1. 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.
  2. Add the tortellini to the boiling water and cook until al dente, reserving 1 tablespoon of the cooking water. Drain the tortellini.
  3. Return the tortellini to the pot. Add the asparagus, butter, pesto, pasta cooking water and lemon juice, season with salt and pepper and toss to coat. Transfer the tortellini to bowls, top with the almonds and serve right away.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.