If you are like us, we are always looking for new and creative ways to use our bounty of Asparagus, and this recipe is a winner. The perfect mix of cheezy goodness and savory pesto with a punch of flavor coming from the Sun Dried Tomatoes, you won't be able to say no to seconds.
8 oz. Tortellini Pasta
1 lb. Asparagus
3/4 c. Pesto
3/4 c. Julienne Sun Dried Tomatoes in Olive Oil
1/2 c. Crispy Prosciutto
1/3 c. Mozzarella Pearls
1. Trim, chop and blanch Asparagus. See tips on how to blanch Asparagus here.
2. In a large pot of boiling water cook Tortellini according to package instructions and drain. Let cool.
3. In a large bowl combine all ingredients and ENJOY!