Spring Pesto Tortellini
Prep time
Cook time
Total time
This spring pesto tortellini is a delicious way to pack in the protein, veggies and greens!! It's flavorful, filling and ready to go in just 40 minutes.
Yield: 4-6 servings
  • 1 batch fresh pesto (recipe here)
  • 1 bunch of asparagus, ends trimmed and stalks cut into thirds
  • 1 c. frozen green peas, thawed
  • 1 (12 oz.) package cheese tortellini
  • 2 tbsp. olive oil, divided
  • 6 oz. crimini mushrooms, stems removed and sliced
  • 1 large chicken breast, cut into bite-size pieces and seasoned with salt, pepper and Italian herbs
  • 2 tbsp. grated parmesan cheese
  1. Bring a large stockpot ⅔ full of water to a boil. Add the asparagus and peas, cook for 2 minutes, then add the tortellini and cook according to the package's directions. Rinse with cold water and drain; set aside.
  2. In a large skillet set over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the mushrooms and cook for 5 minutes or until they begin to brown. Remove from the pan; set aside. Pour the remaining olive oil into the skillet and brown the chicken until cooked throughout. Toss in the cooked asparagus, peas and tortellini, saute for 2 minutes, then add the mushrooms along with the pesto. Stir to coat evenly. Remove from the heat and sprinkle in the parmesan cheese. Serve hot.
-You can use the pesto recipe as-is or you can toss in a handful of spinach (about a half cup).
-Feel free to use whatever type of tortellini you'd like!
-Cook time includes the time it takes for the water to boil :)

Recipe source: Life Made Simple
Recipe by Life Made Simple at https://lifemadesimplebakes.com/spring-pesto-tortellini/