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Nicole Decker (ndeckerrunner.wordpress.com) and her 15-year-old daughter love this nutritious and filling dish, which Decker says “makes for a great pre-race dinner.”
Pesto Shrimp Cheese Tortellini With Asparagus
1 lb. asparagus
19 oz. fresh or frozen cheese tortellini
½ cup basil pesto
2 Tbsp. extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder
⅓ cup shredded Parmesan
1 lb. peeled shrimp (fresh or thawed frozen)
2 Tbsp. butter
Bring a large pot of water to a boil. Remove tough ends of asparagus by snapping off and discarding. Cut asparagus into 2-inch pieces and blanch in boiling water for 3 minutes. Drain and immediately put in ice water to stop the cooking process. Cook tortellini as directed on packaging. Drain and place in large bowl with pesto, olive oil, salt, pepper, garlic powder, and Parmesan, and toss to coat tortellini. Sauté shrimp with butter in a large skillet until nearly cooked. Add asparagus and cook until it’s warmed thoroughly and shrimp is fully cooked. Mix prepared shrimp and asparagus with tortellini, and serve immediately.