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Pasta in A Snap

Southern Living, Mar 2006

This seasonal gem gets a jump start from refrigerated cheese-filled pasta and prepared basil pesto. Round out your meal with a loaf of your favorite bread.

SPRING TORTELLINI WITH PESTO

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

Skim off and reserve the oil from the top of the packaged pesto; it will still contain enough oil to coat the pasta without becoming greasy. The skimmed oil is an ideal dip for bread.

1 pound fresh asparagus

2 (9-ounce) packages refrigerated cheese-filled tortellini

1 (7-ounce) container basil pesto

½ teaspoon grated lemon rind

¼ teaspoon salt

¼ cup pine nuts, toasted

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SNAP off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

PREPARE cheese-filled tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain.

POUR off any excess oil from top of pesto container. Toss together tortellini mixture, pesto, lemon rind, and salt. Sprinkle with pine nuts, and serve immediately.

LISA JACKSON

BLOOMFIELD HILLS, MICHIGAN

NOTE: For testing purposes only, we used Buitoni Pesto with Basil.

Pasta in A Snap

Southern Living, Mar 2006

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