- 1 bunch of asparagus
- 1 lbs spinach or cheese Tortellini
- 2 clove garlic rough chopped
- Juice of 1 lemon
- Salt and freshly ground pepper
- 1 jar marinated artichoke quarters drained and chopped
- Olive oil
Prepare the pesto: Blend in food processor and set aside
- 1/3 cup fresh cilantro chopped
- 1/2 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1 teaspoon lemon zest finely grated
- 1/2 teaspoon crushed red pepper (optional)
- 1/3 cup olive oil
- sea salt
Snap the ends of the asparagus off. Cut the asparagus into 1 inch pieces and lay out on a cookie sheet. Season with salt and pepper and drizzle with olive oil. Add 2 cloves fresh rough chopped garlic and sprinkle the chopped drained artichokes all around. Roast in oven on 400 degrees until charred but not burnt (check after 30 min). Remove from oven and toss with lemon juice.
Bring a large pot of salted water to a boil cook the tortellini until al dente. They will float to the top and then cook for 3 to 4 minutes. Add the prepared pesto to a large pasta bowl. Drain the pasta and toss with the pesto and asparagus mixture. Serve the pasta with some additional parmesan cheese sprinkled on top.
