Creamy Pesto Tortellini with fresh Veggies

Cook the tortellini according to package directions. I like to undercook it by 2-3 minutes, as it will continue to cook a little bit when you add it to the veggies.

Cut the asparagus into 1 – 1 1/2″ pieces and add to the pasta water for the last 1 minute. Drain and set aside.

Cut the onion and red pepper into pieces about the size if the asparagus.

Heat a skillet to medium heat, add olive oil, just enough to coat the pan, and cook the veggies for 2-3 minutes, till slightly tender. Add in the tortellini and asparagus, toss together.

Mix together Greek yogurt with prepared pesto. Add into the pasta mixture and toss together. You can add some of the reserved pasta water if you want it to be thinner.

At this point you can add in shredded chicken, if you would like. You will definitely need to add some pasta water to this, and maybe an extra scoop of yogurt to keep it at a creamy consistency.

Serve with crusty garlic bread and top with shredded cheese, if you’d like.