Description
Creamy spring pesto tortellini delivers a delightful Italian-inspired pasta experience. Cheese-filled tortellini mingles with fresh herbs, creating a light and flavorful meal you’ll crave again and again.
Ingredients
Scale
- 12 oz (340 g) cheese tortellini
- 1 large chicken breast, cut into bite-size pieces and seasoned with salt, pepper, and Italian herbs
- 1 bunch asparagus, ends trimmed and cut into thirds
- 6 oz (170 g) crimini mushrooms, stems removed and sliced
- 1 cup (150 g) frozen green peas, thawed
- 1 batch fresh pesto
- 2 tbsps (30 ml) olive oil, divided
- 2 tbsps (30 g) grated Parmesan cheese
Instructions
- Prepare Boiling Liquid: Fill a large stockpot with water, bringing it to a rapid, rolling boil.
- Blanch Vegetables: Submerge asparagus and peas into the boiling water, cooking for two minutes to maintain their vibrant color and crisp texture.
- Cook Tortellini: Gently drop tortellini into the water, following package instructions until they float and become tender.
- Shock and Drain: Quickly transfer pasta and vegetables to a colander, rinsing under cold water to cease cooking and prevent sticking.
- Sauté Mushrooms: Heat olive oil in a spacious skillet over medium heat, adding sliced mushrooms and cooking until they develop a rich, caramelized golden-brown exterior.
- Cook Chicken: Remove mushrooms and use the same skillet to cook seasoned chicken pieces until thoroughly golden and fully cooked.
- Combine Ingredients: Reintroduce asparagus, peas, tortellini, and previously sautéed mushrooms to the skillet with the chicken.
- Finish and Serve: Fold in pesto, ensuring every ingredient is generously coated, then remove from heat and sprinkle with freshly grated Parmesan cheese. Serve immediately while piping hot.
Notes
- Timing Precision: Cook asparagus and peas exactly 2 minutes to maintain vibrant color and crisp texture, preventing mushiness or loss of nutrients.
- Mushroom Mastery: Brown mushrooms separately to develop deep, caramelized flavor and prevent them from becoming soggy when mixed with other ingredients.
- Pasta Performance: Follow package instructions for tortellini cooking time, watching for them to float and become tender to ensure perfect al dente texture.
- Sauce Coating Technique: Gently fold pesto throughout the dish, ensuring every ingredient gets an even, luxurious coverage of flavor without overwhelming the delicate ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg