Cheese Tortellini with Asparagus and Olives

This recipe seems so simple, but boy, does it deliver on flavor. I sound like Guy Fieri. This is something you can throw together when you don’t have a lot of time to cook. I was worried that it was TOO simple, but we all just loved it. That pesto sauce is kind of like Nutella- you could spread it on a shoe and it would be good. I served this with a salad and some wheat rolls.

rating 9.5

Cheese Tortellini with Asparagus and Olives


* 1  (20-oz.) package cheese tortellini
* 1  pound  fresh asparagus
* 1/4  cup  chopped chives
* 2  tablespoons  olive oil
* 1  medium-size red bell pepper, cut into thin strips
* 1  (10-oz.) jar pesto
* 1/4  cup  (1 oz.) shredded Parmesan cheese
* 2  to 3 Tbsp. sliced ripe black olives


1. Prepare tortellini according to package directions.

2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

3. Sauté chives in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and sauté 5 to 6 minutes.

4. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and sliced black olives. Serve immediately.

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