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Three Cheese Tortellini with Pesto Shrimp and Asparagus

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  • (1) 9-ounce package of Buitoni Three Cheese Tortellini
  • ½ lb. asparagus, tough ends removed and cut into two-inch pieces
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • Salt and pepper, to taste
  • 1 clove garlic, minced
  • 8 ounces jumbo shrimp, peeled and deveined
  • ¼ cup sun dried tomatoes (about 6 pieces), sliced
  • ¼ cup Buitoni pesto
  • Optional: shredded parmesan cheese and freshly cracked black pepper


  1. Pre-heat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. Cook tortellini according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
  3. While tortellini is cooking, toss asparagus with 1 teaspoon olive oil and season with salt and pepper to taste. Place asparagus on parchment lined baking sheet and roast for 10 minutes, or until asparagus is tender.
  4. In a large sauté pan, heat remaining olive oil (1 tablespoon) over medium heat. Add garlic and cook for 60 seconds, or until fragrant.
  5. Add shrimp and cook until bright pink and opaque, about 3-5 minutes on each side.
  6. Add asparagus, sun dried tomatoes, tortellini, pesto, and 3-4 tablespoons reserved pasta water and toss to combine until evenly coated.
  7. Serve hot and option to garnish with shredded parmesan cheese and freshly cracked black pepper.