Description
Creamy spring pesto tortellini delivers a symphony of Italian countryside flavors. Fresh herbs and tender pasta dance together, creating a quick weeknight dinner that transports you straight to a sunny Mediterranean kitchen.
Ingredients
Scale
Protein:
- 1 large chicken breast, cut into bite-size pieces and seasoned with salt, pepper, and Italian herbs
- 12 ounces (340 grams) cheese tortellini
Vegetables:
- 1 bunch asparagus, ends trimmed and cut into thirds
- 1 cup (150 grams) frozen green peas, thawed
- 6 ounces (170 grams) crimini mushrooms, stems removed and sliced
Sauce and Seasoning:
- 1 batch fresh pesto
- 2 tablespoons (30 milliliters) olive oil, divided
- 2 tablespoons (30 grams) grated Parmesan cheese
Instructions
- Fill a spacious stockpot with water and bring to a vigorous boil, creating a bubbling liquid stage.
- Introduce asparagus and peas into the roiling water, allowing them to blanch for precisely two minutes to preserve their vibrant color and crisp texture.
- Carefully slide tortellini into the water, following package guidelines for optimal cooking duration until they float and become tender.
- Drain the pasta and vegetables, then quickly rinse under cold water to halt the cooking process and prevent clumping.
- Warm olive oil in a generously sized skillet over medium heat, creating a shimmering cooking surface.
- Introduce sliced mushrooms to the skillet, sautéing until they develop a rich, golden-brown caramelization, approximately five minutes.
- Transfer the perfectly browned mushrooms to a separate plate, reserving them for later incorporation.
- In the same skillet, add remaining olive oil and carefully place seasoned chicken pieces, cooking thoroughly until they reach a uniform golden-brown exterior and are completely cooked through.
- Reunite the previously prepared asparagus, peas, and tortellini with the chicken in the skillet.
- Gently fold in the reserved mushrooms and pesto, ensuring each ingredient is luxuriously coated with the aromatic sauce.
- Remove the skillet from heat, garnish generously with freshly grated Parmesan cheese, and serve immediately while still steaming hot.
Notes
- Prep ahead by chopping vegetables and measuring ingredients before starting to cook for smooth, efficient meal preparation.
- Cook asparagus and peas briefly to maintain bright color and crisp texture, preventing overcooking and mushiness.
- Use same skillet for multiple ingredients to build layers of flavor and reduce cleanup time.
- Choose store-bought or homemade pesto for quick sauce that instantly elevates the dish’s taste profile.
- Select fresh, high-quality tortellini for best flavor and texture, preferably cheese or spinach-filled varieties.
- Finish with freshly grated Parmesan cheese to add rich, salty complexity and enhance overall dish appeal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 70 mg