Spring Pesto Tortellini
Ingredients
- 1 batch fresh pesto (recipe here)
- 1 bunch of asparagus, ends trimmed and stalks cut into thirds
- 1 c. frozen green peas, thawed
- 1 (12 oz.) package cheese tortellini
- 2 tbsp. olive oil, divided
- 6 oz. crimini mushrooms, stems removed and sliced
- 1 large chicken breast, cut into bite-size pieces and seasoned with salt, pepper and Italian herbs
- 2 tbsp. grated parmesan cheese
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