- 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
- 1/2 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
- 8 cups water, salted
- 8 asparagus stalks
- 2 cups peas (frozen or fresh)
- 1 shallot, sliced
PREPARE tortellini according to instructions.
ADD salted water to a separate pot; bring to a boil.
CUT asparagus into 2-inch pieces; discard ends.
BOIL asparagus and peas together for 1-2 minutes until bright green; set aside.
ADD asparagus, peas and shallot to cooked pasta; add pesto and stir well.
TOP with fresh cracked pepper or herbs, if desired.