Pesto Tortellini and Asparagus Skillet Recipe

Introduction

This Pesto Tortellini and Asparagus Skillet is a quick and flavorful meal perfect for busy weeknights. Tender cheese-filled tortellini combines with fresh asparagus and bright cherry tomatoes, all brought together by a vibrant basil pesto. It’s an easy, comforting dish that’s ready in just a few simple steps.

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

1. 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.
2. Step 2: Meanwhile, heat a large skillet over medium-high heat and add olive oil. Cook asparagus for about 3 minutes, then add cherry tomatoes and continue cooking for an additional 3 minutes until asparagus is tender-crisp and tomatoes are lightly charred.
3. 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 skillet. Stir to combine evenly.
4. Step 4: Once heated through, stir in the freshly grated parmesan cheese. Serve immediately, topping with extra parmesan if desired. Enjoy!

Tips & Variations

• For a smoky depth, add a splash of balsamic vinegar to the skillet along with the pesto.
• Swap asparagus for green beans or broccoli if preferred.
• Use sun-dried tomato pesto for a different flavor twist.
• For added protein, toss in cooked chicken or sautéed shrimp before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stovetop or in the microwave to prevent drying out.

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 follow package instructions for cooking times and ensure it is fully cooked before adding it to the skillet.

What can I use instead of basil pesto?

If you don’t have basil pesto on hand, you can substitute with marinara sauce, Alfredo sauce, or a simple mix of olive oil, garlic, and fresh herbs for a different but tasty result.

Pesto Tortellini and Asparagus Skillet Recipe

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★★★★★

4.7 from 58 reviews

This Pesto Tortellini and Asparagus Skillet is a quick and delicious one-pan meal featuring tender cheese-filled tortellini tossed with crisp asparagus, juicy cherry tomatoes, and aromatic basil pesto. Finished with fresh parmesan cheese and a hint of red pepper flakes, this dish delivers vibrant flavors and a satisfying texture perfect for a weeknight dinner.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 20 oz Cheese-filled Tortellini (found in the refrigerated section)

Vegetables & Aromatics

• 1 lb. asparagus (cut into 2 inch pieces)
• 8 oz. cherry tomatoes (whole or halved)
• 2 tsp garlic (minced)

Seasonings & Oils

• 1 tbsp olive oil
• ¼ cup basil pesto
• ½ tsp salt
• ⅛ tsp black pepper
• 1 pinch red pepper flakes

Cheese

• ⅓ cup parmesan cheese (freshly grated)

Instructions

1. Cook Tortellini: In a large pot of boiling water, cook the cheese-filled tortellini according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
2. Sauté Asparagus and Tomatoes: Heat a large skillet over medium-high heat and add the olive oil. Add the cut asparagus and cook for about 3 minutes until tender-crisp. Then add the cherry tomatoes and continue cooking for an additional 3 minutes until the tomatoes are lightly charred.
3. 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 combine and heat through.
4. Finish with Parmesan: Remove the skillet from heat and stir in the freshly grated parmesan cheese. Serve immediately, topping with extra parmesan if desired.

Notes

• Reserve some pasta water to help loosen the sauce and bring everything together smoothly.
• Adjust the amount of red pepper flakes to your spice preference.
• Freshly grated parmesan cheese provides better flavor and texture than pre-grated.
• Use a large skillet to ensure even cooking and easy tossing of ingredients.
• For a vegan option, substitute the cheese-filled tortellini with a plant-based alternative and use vegan pesto and cheese.

Keywords: pesto tortellini, asparagus skillet, easy pasta, Italian pasta, vegetarian dinner, one-pan meal, basil pesto recipe