Tortellini Salad with Roasted Asparagus Pesto
Kosher salt, as needed
12 oz tortellini (preferably with a spinach and ricotta filling)
Extra virgin olive oil, as needed
1 lb Jersey Fresh asparagus, ends trimmed Fresh ground pepper, to taste
1 garlic clove, smashed
1/4 cup slivered almonds (or substitute with pine nuts or other seeds of choice)
3/4 cup grated Parmigiano-Reggiano or local cheese with a hard and sharp profile, plus more to garnish
1 1/2 tbsp lemon juice, freshly squeezed, plus more as needed
1 head of leafy Jersey Fresh greens, washed, cored and leaves roughly torn into bite sized pieces (we used Spinach)
20m prep time / 20m cook time
2. In the meantime, turn the broiler to high. Add the asparagus to a baking sheet lined with parchment paper. Add 1 tablespoon of olive oil, massaging it evenly onto
the asparagus spears. Season with salt and pepper.
3. Broil for approximately 10 minutes, turning the spears over halfway through, until the thickest part can be easily pierced with a fork. Keep a watchful eye though, as broiler temperatures vary. Set aside to cool. When cool to the touch, about 10 minutes, use a sharp knife to cut off the tips of each spear at the point where they meet the stem. Then, cut the stems into bite-sized pieces and divide them. Keep the tips and only half of the stems in a separate bowl.
4. In a blender, add the remaining half of the roasted stems (about 3 oz), garlic, almonds, 1⁄3 cup olive oil, Parmigiano, lemon juice and 1/4 teaspoon of salt. Pulse until pureed. Set aside.
5. In a large serving bowl add the leafy greens, tortellini and the asparagus tips and stems that were set aside, toss together to mix. Add the desired amount of pesto, tossing to lightly coat, passing any leftover at the table. Drizzle with more olive oil, if necessary, to loosen the pasta.
6. To serve, divide into individual serving bowls, drizzle with more olive oil and top with fresh ground pepper and grated cheese.