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