This tortellini salad was all kind of an accident. There were asparagus spears from the farmer’s market crying in the back of the fridge, and asparagus in pasta salad requires tortellini, if you ask me. And when I dug for the asparagus, a half sweet potato and a half onion rolled to the front of the shelf. It seemed like a mildly odd combination, but nothing thrills me more than using up leftovers! I figured it couldn’t be terrible..
Oh. My. Goodness. It wasn’t terrible at all. In fact, it was completely delicious. The happiest accident Prosciutto stuffed tortellini with sweet potatoes, asparagus, and onion sautéed in garlic and spicy-ness smothered in pesto and parm to tie it all together. Heaven.
Tortellini Salad with Asparagus and Sweet Potato
makes 4 servings as a side
1 package tortellini (I used prosciutto stuffed)
1 bunch asparagus
1/2 sweet potato
2 cloves garlic
2 tsp (or more!) red pepper flakes
2 tbsp pesto
1 tbsp olive oil
1/4 cup shredded parmesan, plus more to serve
Cook tortellini according to package directions.
Chop asparagus, sweet potato, and onion into bite-size pieces. In a saute pan, heat olive oil. Add garlic cloves and red pepper flakes, and cook for 1 minute until fragrant. Add in the sweet potato, cook for 4 minutes, then add in the asparagus, cook for 3 minutes, then add the onion. Cook for another 10 or so, until potato and asparagus are softened, stirring every few minutes.
In a large bowl, stir the pesto and olive oil into the tortellini. Add in the sautéed veggies and toss. Shake in the red pepper flakes, and salt & pepper to taste. Cover with the mountain of parmesan and stir to combine.
Cover and cool in refrigerator for 30 minutes or so to allow to flavors to meld.