This Tortellini with pesto and fried asparagus bursting with flavor, tender asparagus, juicy tomatoes and cheese-filled tortellini pasta.

We like to serve this dinner with my Garlic and parmesan breadsticks or even on its own as an easy and complete family dinner!


Are you obsessed with easy skillet dinners like me? It’s a perfect weeknight meal because it only takes 20 minutes to prepare!

Tortellini with pesto and fried asparagus

Cheese-filled tortellini are the BEST for this recipe, but you can use any kind you like!

Fresh juicy asparagus and cherry tomatoes give this hot pasta dish a delicious kick of flavor.

Ingredients for Tortellini with pesto Pan-fried asparagus

Ingredients needed:

Here is the basic list of ingredients you will need to make this recipe. As always, you can find the full printable recipe located in the recipe card below.

  • Tortellini stuffed with cheese – found in the refrigerated section
  • Olive oil
  • asparagus
  • Cherry tomatoes
  • Garlic
  • Basil Pesto Sauce – try my easy homemade pesto
  • Salt pepper
  • Red pepper flakes
  • Parmesan cheese -freshly grated

Pouring water into a white pan of cooked tortellini, asparagus and tomatoes.

How to make a skillet of tortellini with pesto and asparagus

I love this recipe because you can make an INCREDIBLE Italian dinner, quick and easy, in a very short time!

BOIL THE TORTELLINI start by boiling a large pot of water and cooking the tortellini according to package directions. *Make sure you reserve the pasta water for the sauce before draining!

COOK VEGETABLES while the tortellini are cooking, cook the asparagus and tomatoes in a skillet until the asparagus is tender-crisp and the tomatoes are caramelized and fragrant. Add the garlic.

ADD PASTA Add the cooked tortellini to the skillet, along with the reserved pasta water, basil pesto, salt and pepper, and red pepper flakes. Once everything is hot, stir in the parmesan and serve!

What type of pan to use?

One of the most common questions I get asked is, “what kind of stove is this and where can I get it?”

It’s a 3.3 Quart Enameled Cast Iron Skillet. I found this skillet on Amazon several years ago and it is my favorite. It comes in all sorts of colors and is super affordable and durable. It sells out often, but they restock, so check back if it’s not currently available.

cheese tortellini in a skillet with asparagus and tomatoes

Tips and Variations for Pesto Tortellini and Asparagus Skillet

This recipe is so good because it can easily be modified to suit your taste preferences. Here are some tips and variations to try…

  • Not a fan of spicy? Forget the red pepper flakes!
  • Add lemon zest and lemon juice for a nice little kick and a splash of fresh flavor.
  • Try a different type of filled tortellini! Stuffed spinach, squash, bacon and cheese are a few options.

PRO TIP: Forgot to reserve the pasta water? Use water with a little cream for a simple and delicious sauce.

Tortellini, asparagus and tomatoes cooked in a white pan.

Easier Skillet Dinners

I offer you faster and easier skillet dinners! Here are some of our favorites.

I can’t wait for you to try this easy dinner recipe! I know you will love it!

Tortellini, asparagus and tomatoes cooked in a white pan.

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Tortellini with pesto and fried asparagus

This hot pasta dish is bursting with aromatic flavor, tender asparagus, juicy tomatoes and cheese-filled tortellini pasta.

Preparation time5 minutes

Cooking time15 minutes

Total time20 minutes

Course: Main course

Kitchen: American

Servings: 6 people

calories: 400 calories

Author: Shawn


  • 20 ounces Cheese tortellini, found in the refrigerated section
  • 1 soup olive oil
  • 1 kg. asparagus, cut into 2 inch pieces
  • 8 oz. Cherry tomatoes, whole or cut in half
  • 2 teaspoon Garlic, chopped
  • ¼ Chopped off Basil pesto
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 pinch red pepper flakes
  • Chopped off Parmesan cheese, freshly grated


  • In a large pot of water, cook tortellini according to package directions or until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

  • Meanwhile, heat a large skillet over medium-high heat and add the olive oil. Cook the asparagus for about 3 minutes, then add the tomatoes and continue cooking for another 3 minutes, until the asparagus is tender-crisp and the tomatoes are lightly charred.

  • Add garlic and cook until fragrant, about 30 seconds. Add cooked tortellini, reserved pasta water, basil pesto, salt, pepper and red pepper flakes to skillet. Stir to combine.

  • Once hot, stir in the parmesan and enjoy immediately. Garnish with additional Parmesan for serving if desired. Enjoy!


calories: 400calories | Carbohydrates: 47g | Protein: 19g | Fat: 16g | Saturated fat: 5g | Polyunsaturated fats: 1g | Monounsaturated fat: 2g | Cholesterol: 41mg | Sodium: 796mg | Potassium: 245mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1013UI | Vitamin C: 13mg | Calcium: 241mg | Iron: 4mg

Keywords: asparagus, basil pesto, cherry tomatoes, Tortellini

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Tortellini, asparagus and tomatoes cooked in a white pan with text overlay.