I did not use the spinach leaves the original recipe suggests, although I may if I make this again. Another option would be to include some roasted red peppers or artichokes in there as well - yum!
Garden Pesto Tortellini
from Vintage Victuals
Makes 3-4 servings
1 package of refrigerated cheese tortellini
12-15 spears of asparagus, bias-cut into 1" pieces
2 handfuls of baby spinach, coarsely chopped (I omitted)
1/3 cup oil-packed sundried tomatoes, drained and coarsely chopped
options: 1/3 cup roasted red peppers or artichoke hearts, drained and chopped
1 cup basil pesto
1 1/2 - 2 cups cooked chicken, cut into bite-sized pieces
Bring a large pot of water to a boil, cook tortellini until al dente according to package directions. With 3 minutes left to boil, throw all vegetables (except roasted red peppers) into the water with the tortellini.
Drain and return to pot. Add chicken (red peppers if using) and pesto, tossing to coat. You can serve immediately or this is also delicious chill and serve as a pasta salad.