Dinner

Pesto Tortellini and Asparagus Skillet Recipe

Bylina Carter February 2, 2026February 2, 2026

Introduction

This Pesto Tortellini and Asparagus Skillet is a bright and satisfying meal, perfect for a quick weeknight dinner. Combining tender cheese-filled tortellini with fresh asparagus, cherry tomatoes, and fragrant basil pesto creates a deliciously vibrant dish that’s ready in under 30 minutes.

The image shows a white pan filled with a pasta dish on a white marbled surface, with a blue cloth nearby. The pasta is light yellow and shaped like small shells. Mixed in are red cherry tomatoes, bright green asparagus pieces, and white grated cheese sprinkled generously over the top. The dish looks creamy, with the cheese adding a soft, powdery texture. The colors contrast well, with the yellow pasta forming the base layer, green asparagus pieces scattered on top, and red tomatoes placed around, all covered lightly by the white cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz cheese-filled tortellini (found in the refrigerated section)
1 tbsp olive oil

1 lb asparagus, cut into 2-inch pieces
8 oz cherry tomatoes (whole or halved)

2 tsp garlic, minced
¼ cup basil pesto

½ tsp salt
⅛ tsp black pepper
1 pinch red pepper flakes

⅓ cup freshly grated Parmesan cheese

Instructions

Step 1: In a large pot of boiling water, cook the tortellini according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the tortellini.
Step 2: While the pasta cooks, heat a large skillet over medium-high heat and add olive oil. Cook the asparagus for about 3 minutes.

Step 3: Add the cherry tomatoes to the skillet and continue cooking for another 3 minutes, until the asparagus is tender-crisp and the tomatoes are lightly charred.
Step 4: Stir in the minced garlic and cook until fragrant, about 30 seconds.
Step 5: Add the cooked tortellini, reserved pasta water, basil pesto, salt, black pepper, and red pepper flakes to the skillet. Stir everything together until well combined and heated through.

Step 6: Remove from heat and stir in the freshly grated Parmesan cheese. Serve immediately, topping with extra Parmesan if desired.

Tips & Variations

For a creamier sauce, add a splash of heavy cream or milk when stirring in the pesto.
Try adding cooked chicken or shrimp for extra protein.

Swap asparagus for green beans or broccoli if preferred.
Use sun-dried tomatoes instead of cherry tomatoes for a deeper flavor.
If you like a bit more heat, increase the red pepper flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving to preserve texture.