This is so easy to make and it results in a meal of complex and satisfying flavors. A keeper!
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| Photo by Bruce Barone. |
1 9 ounce package of Tortellini
1 bunch of asparagus
1 pound of uncooked shrimp, cleaned
1/2 pint cherry tomatoes
8 oz. mushrooms, chopped
1/2 onion, chopped
3 “ice-cubes” of Pesto (add butter and Parmesan cheese)
olive oil
1 bunch of asparagus
1 pound of uncooked shrimp, cleaned
1/2 pint cherry tomatoes
8 oz. mushrooms, chopped
1/2 onion, chopped
3 “ice-cubes” of Pesto (add butter and Parmesan cheese)
olive oil
Chop onion and mushrooms and place in skillet with 2 tablespoons olive oil – cook for 5 or 6 minutes. Cook Tortellini according to package directions adding shrimp 3-5 minutes before done. Chop off ends of asparagus. Roast the asparagus and cherry tomatoes in oven at 420 for 10 minutes. Add all ingredients and toss with 2 tablespoons of olive oil.
Optional: top with shredded Parmesan cheese.
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