Spring Pesto Tortellini Recipe
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.
Servings: 4 servings
Calories: 464kcal
Ingredients
- 1 batch fresh pesto try our life made simple bakes recipe
- 1 bunch asparagus ends trimmed and stalks cut into thirds
- 1 cup frozen green peas thawed
- 12 oz 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
Instructions
- Bring a large stockpot 2/3 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.
- 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.
Notes
-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 :)
-Feel free to use whatever type of tortellini you'd like!
-Cook time includes the time it takes for the water to boil :)
Nutrition
Serving: 4serving | Calories: 464kcal | Carbohydrates: 48g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 482mg | Potassium: 715mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 21mg | Calcium: 195mg | Iron: 5mg