Chef Kelley created this recipe, perfect for an easy weeknight dinner. Delicious and super versatile.
Prep Time 30 minutes mins
In a small jar or glass measuring cup, combine pesto and LEMON BALSAMIC VINEGAR Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon to transfer the cooked tortellini to a colander to drain. Add them to a large bowl and toss with 2 TBSP BASIL OLIVE OIL and EVERYONE LOVES A PIZZA BLEND. To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain the asparagus and add to the bowl of tortellini.
Add the artichoke hearts, sun-dried tomatoes, olives, and arugula.
Toss everything with the pesto vinaigrette and a good pinch of salt and pepper. Stir to combine. Scatter toasted pine nuts and shaved Parmesan. Give one last stir and serve.