Spring Tortellini With Pesto

Southern Living

• Ready In: 25 mins
• Serves: 4-6

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.