Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely diced (optional)
- 2 garlic cloves, minced
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 bunch asparagus (about 12 oz / 340g), woody ends trimmed, cut into 2″ pieces
- ½ cup chicken or vegetable broth
- ¼ cup heavy cream or half-and-half (optional, for extra silkiness)
- ½ cup store-bought or homemade basil pesto
- ¼ cup grated Parmesan cheese
- Salt & black pepper to taste
- Optional: pinch of red pepper flakes, lemon zest
For garnish:
- Extra Parmesan
- Fresh basil leaves
- Lemon wedges
Instructions
- Cook tortellini: Boil according to package directions until al dente. Drain, reserving ½ cup pasta water. Set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion (if using); cook 3–4 min until soft. Stir in garlic; cook 30 sec.
- Cook asparagus: Add asparagus and broth. Cover and simmer 4–5 min until asparagus is crisp-tender.
- Finish sauce: Reduce heat to low. Stir in pesto, heavy cream (if using), and Parmesan. Cook 1–2 min until smooth.
- Combine: Add cooked tortellini and enough reserved pasta water to loosen sauce. Toss to coat. Season with salt, pepper, and optional red pepper flakes or lemon zest.
- Garnish with fresh basil, extra Parmesan, and lemon wedges.
💡 Pro Tips:
– Use fresh tortellini for best texture (refrigerated section).
– Add sun-dried tomatoes or roasted red peppers for extra color and flavor.
– For protein, stir in grilled chicken, shrimp, or white beans.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 380 | Net Carbs: 42g | Fats: 18g | Protein: 16g
Servings: 4 | Calories: 380 | Net Carbs: 42g | Fats: 18g | Protein: 16g