Ingredients
- 1 (20-oz.) package refrigerated herb-and-chicken tortellini
- 1 pound fresh asparagus
- 1/4 cup chopped green onions (about 2 onions)
- 2 tablespoons olive oil
- 1 medium-size red bell pepper, cut into thin strips
- 1 (10-oz.) jar sun-dried tomato pesto
- 1/4 cup (1 oz.) shredded Parmesan cheese
- 2 to 3 Tbsp. sliced ripe black olives (optional)
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter