Pesto Tortellini and Asparagus Skillet Recipe
Introduction
This Pesto Tortellini and Asparagus Skillet is a quick and flavorful meal perfect for busy weeknights. Combining tender cheese-filled tortellini with fresh asparagus and vibrant cherry tomatoes, it’s a satisfying dish that comes together in just one pan.
Ingredients
- 20 oz cheese-filled tortellini (found in the refrigerated section)
- 1 tbsp olive oil
- 1 lb asparagus (cut into 2 inch pieces)
- 8 oz cherry tomatoes (whole or halved)
- 2 tsp garlic (minced)
- ¼ cup basil pesto
- ½ tsp salt
- ⅛ tsp black pepper
- 1 pinch red pepper flakes
- ⅓ cup parmesan cheese (freshly grated)
Instructions
- Step 1: In a large pot of water, cook tortellini pasta according to package instructions, or until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Step 2: Meanwhile, heat a large skillet over medium-high heat and add the olive oil. Cook the asparagus for about 3 minutes, then add the cherry tomatoes and continue cooking for an additional 3 minutes, until the asparagus is tender-crisp and the tomatoes are lightly charred.
- Step 3: Toss in the minced garlic and cook until fragrant, about 30 seconds. Add the cooked tortellini, reserved pasta water, basil pesto, salt, black pepper, and red pepper flakes to the pan. Stir well to combine.
- Step 4: Once heated through, stir in the parmesan cheese. Serve immediately, topping with extra parmesan cheese if desired. Enjoy!
Tips & Variations
- For extra protein, add cooked chicken or shrimp when combining the tortellini and pesto.
- If you prefer a creamier sauce, stir in a splash of heavy cream or cream cheese along with the pesto.
- Substitute asparagus with zucchini or green beans if asparagus is not in season.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. Just cook it according to package instructions, adjusting the cooking time if necessary.
Is it possible to make this dish vegan?
You can use vegan tortellini and substitute the parmesan with a plant-based cheese or nutritional yeast. Also, ensure the pesto is dairy-free or make your own vegan version.
PrintPesto Tortellini and Asparagus Skillet Recipe
This Pesto Tortellini and Asparagus Skillet is a quick and flavorful one-pan meal featuring tender cheese-filled tortellini, crisp asparagus, juicy cherry tomatoes, and a vibrant basil pesto sauce, finished with freshly grated Parmesan cheese. Perfect for a nutritious and satisfying weeknight dinner made in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 20 oz Cheese-filled Tortellini (found in the refrigerated section)
Vegetables
- 1 lb. asparagus (cut into 2 inch pieces)
- 8 oz. cherry tomatoes (whole or halved)
- 2 tsp garlic (minced)
Other Ingredients
- 1 tbsp olive oil
- ¼ cup basil pesto
- ½ tsp salt
- ⅛ tsp black pepper
- 1 pinch red pepper flakes
- ⅓ cup parmesan cheese (freshly grated)
Instructions
- Cook Tortellini: In a large pot of boiling water, cook cheese-filled tortellini according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the tortellini.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add olive oil. Add the asparagus pieces and cook for about 3 minutes until they start to become tender-crisp. Then add cherry tomatoes and cook for another 3 minutes until tomatoes are lightly charred and asparagus is cooked through.
- Add Garlic and Combine: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the cooked tortellini, reserved pasta water, basil pesto, salt, black pepper, and red pepper flakes to the skillet. Stir everything together to create a flavorful sauce coating the pasta and vegetables.
- Finish with Parmesan: Once the mixture is heated through and well combined, remove from heat and stir in the freshly grated Parmesan cheese. Serve immediately, topping with extra Parmesan if desired.
Notes
- For a creamier sauce, add a splash of pasta water or a spoonful of cream along with the pesto.
- Feel free to substitute asparagus with green beans or broccoli florets.
- You can use pre-minced garlic or garlic powder in a pinch, though fresh is best for flavor.
- The addition of red pepper flakes adds a subtle heat but can be adjusted or omitted based on taste preferences.
- Use vegetarian Parmesan if you require a vegetarian-friendly cheese.
Keywords: pesto tortellini, asparagus skillet, quick pasta recipe, vegetarian pasta, basil pesto pasta, cheese tortellini, easy weeknight dinner
