Spring Tortellini with Pesto

From the fine folks at Southern Living, circa 2006.

1 lb fresh asparagus
2 (9 oz) packages refrigerated cheese-filled tortellini
1 (7 oz) container basil pesto
1/2 tsp grated lemon rind
1/4 tsp salt
1/4 Cup pine nuts

Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

Prepare cheese-filled tortellini according to package directions. Add asparagus pieces to pasta water during last two minutes of cooking, drain.

Pour off any excess oil from top of pesto container. Toss together tortellini mixture, pesto, lemon rind, and salt. Sprinkle with pine nuts and serve immediately.

Makes 4-6 servings.