Ingredient of the day: Asparagus.
Close your eyes and imagine you’re stranded on a deserted island. You roam for days, starving, and finally come upon a field of asparagus. You have just one match left to light a fire, and you realize there is something you can make to eat with what you have! So you cook some asparagus over the fire, eat it, eventually get rescued, and go home to this recipe for pesto tortellini with roasted vegetables. Because there’s no way you could make it when stranded on an island, but it’s definitely something you’d want when you got home. That entire story was pointless, but in such a scenario you’d have probably eaten this tortellini dish with a fabulous tan. You’re welcome. I got this recipe idea from Eats Well With Others.
Whole Wheat Pesto Tortellini with Roasted Veggies
1 lb whole wheat cheese tortellini
1 bunch asparagus, cut into 2” pieces
8oz string beans, cut into 2” pieces
1 pint cherry tomatoes, halved
3 Tbsp. olive oil
1 Tbsp Italian seasoning
8 oz. Kalamata olives (optional)
1/2 cup basil pesto
1/4 cup parmesan cheese
Salt and pepper
1. Preheat oven to 400 degrees. Line a baking pan with foil.
2. In a medium pot, boil water and cook tortellini according to package directions.
3. Meanwhile, in a large bowl, toss asparagus, string beans, and tomatoes in olive oil. Add Italian seasoning, and mix well to coat. Pour onto foil-lined baking pan and spread evenly. Sprinkle with salt and pepper. Cover with more foil, and bake for 15-20 minutes.
4. Toss the cooked pasta with pesto, Parmesan, olives, and roasted veggies together.
Serving suggestion: serve with toasted pita bread triangles. Or try it refrigerated.
Photo by Dustin Ashcraft