Spring Pesto Tortellini: A Perfectly Balanced Meal for Spring Evenings
As spring blossoms around us, so does the desire for lighter, fresher meals that pack a flavorful punch. Today’s recipe features a delightful blend of vibrant greens and hearty textures that embody the essence of the season. Our Spring Pesto Tortellini is not just a dish, but a celebration of springtime ingredients that come together in a harmonious blend of taste and texture.
Ingredients
- Fresh Pesto: 1 batch (using our exclusive Life Made Simple Bakes recipe)
- Asparagus: 1 bunch, ends trimmed and cut into thirds
- Green Peas: 1 cup, thawed if frozen
- Cheese Tortellini: 12 oz
- Olive Oil: 2 tbsp, divided
- Crimini Mushrooms: 6 oz, stems removed and sliced
- Chicken Breast: 1 large, cut into bite-size pieces and seasoned with salt, pepper, and Italian herbs
- Parmesan Cheese: 2 tbsp, grated
Directions
- Prepare the Vegetables and Pasta:
- Bring a large stockpot of water to a boil. Add the asparagus and peas, cooking for 2 minutes to just tenderize.
- Introduce the tortellini to the boiling water and cook according to the package’s instructions. Once done, drain and rinse with cold water to stop the cooking process.
- Cook the Mushrooms and Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they are nicely browned, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and cook the seasoned chicken pieces until they are fully cooked and golden brown.
- Combine and Serve:
- Return the asparagus, peas, and tortellini to the skillet. Add the cooked mushrooms and freshly prepared pesto, tossing everything together to ensure the ingredients are evenly coated.
- Remove the skillet from heat, sprinkle the grated Parmesan cheese over the top, and serve hot. Enjoy the melding of these fresh flavors!
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 480 kcal per serving
- Servings: 4
This Spring Pesto Tortellini dish is a wonderful way to celebrate the freshness of the season while providing a satisfying and nutritious meal. Whether you’re dining al fresco or gathering around the dining table, this recipe is sure to delight with its bright colors and enticing flavors. Enjoy the taste of spring in every bite!
Spring Pesto Tortellini
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Spring Pesto Tortellini is a vibrant dish that perfectly combines the freshness of spring vegetables with the hearty, comforting elements of pasta and chicken. Featuring bright green peas, crisp asparagus, and earthy mushrooms all tied together with a homemade pesto, this dish is not only a feast for the eyes but also a delight for the palate.
Ideal for any weeknight dinner or a special occasion, this tortellini dish showcases the best of seasonal produce. The added chicken provides a protein boost, making it a balanced meal that will satisfy your hunger while keeping things light and refreshing. The grated Parmesan adds a final touch of richness, enhancing the creamy texture and depth of flavor of the pesto.
Ingredients
1 batch fresh pesto (recommend using our exclusive Life Made Simple Bakes recipe)
1 bunch asparagus, ends trimmed and 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 filled two-thirds with water to a boil. Add asparagus and peas and cook for 2 minutes.
Add tortellini and cook as per the package’s instructions. Drain and rinse with cold water; set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and sauté until browned, about 5 minutes. Remove from pan and set aside.
In the same skillet, add the remaining olive oil and brown the seasoned chicken until fully cooked.
Return asparagus, peas, and tortellini to the skillet. Add mushrooms and pesto, tossing to coat evenly.
Remove from heat, sprinkle with Parmesan cheese, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 Kcal