Organic Tortelloni Primavera


  • 6 oz. Roseli® Premium Organic Three Cheese and Garden Vegetable Tortelloni
  • 1 oz. Monarch® Frozen Petite Green Peas, defrosted
  • 2 oz. Rykoff Sexton® Extra Virgin Olive Oil imported from Italy, divided
  • 2 oz. Fresh Asparagus, trimmed and cut into 2-inch lengths
  • 1/4 ea. Red Bell Peppers, seeded and sliced into 2-inch lengths
  • 1 oz. Roseli Organic Basil Pesto without Nuts
  • 1 oz. Roseli Parmesan Cheese, grated
  • ½ oz. Fresh Basil Leaves


  1. Cook pasta according to package directions. Add peas during the last few minutes of cooking time.  
  2. While pasta is cooking, quickly sauté asparagus and bell peppers in a little of the olive oil until crisp tender.  
  3. Drain pasta and peas, reserving a little of the pasta water.  
  4. In a large bowl, stir together remaining olive oil, pesto and a splash of pasta water. Gently stir in pasta and vegetables. Garnish with cheese and sprigs of basil.

Serves: 1