Categories: Main Dish, Pasta

Ingredients

• 1 lb fresh asparagus
• 2 (9 ounce) packages refrigerated cheese-filled tortellini
• 1 (7 ounce) container basil pesto
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt (or to taste)
• 1/4 cup pine nuts , toasted

Directions

1. Snap off and discard tough ends of asparagus; cut asparagus into 2-inch pieces.

2. Prepare tortellini according to package directions; add asparagus pieces to pasta water during the last 2 minutes of cooking; drain.

3. Pour off any excess oil from top of pesto container; In a large bowl, toss the tortellini mixture, pesto, lemon rind, and salt together.

4. Sprinkle with pine nuts and serve immediately.

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