Tender asparagus and pesto with sun dried tomatoes add a sophisticated flair to this simple one-dish meal. Created by Chef Michael Chiarello.
Ingredients
1 Tablespoon salt
2 Packages (9 ounces each) BUITONI® Refrigerated Chicken & Prosciutto Tortelloni
3/4 Pound asparagus, cut into 1 1/2-inch slices at angle
1 Container (10 ounces) BUITONI® Refrigerated Alfredo Sauce
1/2 Cup (1.5 ounces) BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 Teaspoon ground black pepper
1/4 Cup dry bread crumbs
1/4 Cup BUITONI® Refrigerated Pesto with Sun Dried Tomatoes
Directions
1. PREHEAT oven to 425° F. Grease 2-quart baking dish.
2. BOIL 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.
3. COMBINE pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.
4. BAKE for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
