Pesto Tortellini with Sautéed Vegetables and Parmesan Cheese
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 10 oz package of fresh pesto tortellini or any flavor you prefer, prepared according to the package instructions, drain, reserving ½ cup of the cooking liquid.
- 1 tbsp butter
- ½ yellow onion diced
- 6 oz of white or cremini mushrooms sliced
- 10 asparagus spears cleaned and woody ends removed, cut into thirds
- 1 handful of grape tomatoes
- ½ zucchini diced
- 1 clove of garlic chopped finely
- Sea salt and freshly cracked black pepper to taste
- 3 tbsp of Parmesan cheese shredded
- 2 tbsp of pine nuts toasted
- 1 tbsp olive oil
- 1 tbsp fresh Italian parsley chopped
- 1 tbsp fresh basil chopped
Instructions
- Cook the tortellini in a large pot of well-salted water according to the package instructions, drain, reserving ½ cup of the cooking liquid.
- Cook the vegetables by heating butter in a large skillet over medium heat. Add onions and cook, stirring often, for about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, for 5 minutes.
- Once the mushrooms and onions are soft, add the zucchini, tomatoes, asparagus, garlic, sea salt, and freshly cracked black pepper to taste.
- Cook, stirring occasionally for 3-4 minutes.
- Finish the dish by adding the prepared tortellini, parmesan cheese, pine nuts, olive oil, parsley, basil, and the reserved cooking liquid, as needed; mix thoroughly but gently.
- Serve immediately with additional Parmesan cheese. Enjoy.