Turkey kilbasa and tortellini in a creamy pesto sauce (Corey)

I have often been accused of using as many dishes as possible when I cook. Since this has been brought to my attention more than once, I have made a concerted effort to use less cookware..though I am super guilty of forgetting where I put the spoon and getting another one out of the drawer! With that in mind, be proud that this only makes three things dirty: one pot, one colander, and one cutting board. Cutlery (despite what others may tell you) doesn’t count.

1 package smoked turkey kilbasa sausage, sliced into 1/4 inch slices

1 package spinach and ricotta tortellini

baby portobello mushrooms, sliced

1 bunch asparagus, woody ends removed, remainder cut into 1 1/2 inch segments

1 small purple onion, diced

3 stalks green onion, chopped

1/2 yellow bell pepper, julienned

Alfredo sauce (You can make your own, but to keep it a one-pot meal, I usually use Bertolli.)

basil pesto (Mom’s recipe is great! Store-bought is fine too.)

extra virgin olive oil

kosher salt

Bring 4 quarts of water to a boil. Add 1 tablespoon each of extra virgin olive oil and kosher salt to the water before adding the tortellini. Boil 8-12 minutes until the pasta is tender. Be careful not to overcook as this pasta will fall apart and lose its stuffing. When the pasta is cooked to your taste, drain using a colander. Don’t return the pasta to the pot yet.

Return the now-empty pasta pot to the stove. On medium-high heat, add the turket kilbasa and cook for two to three minutes, stirring frequently. Reduce the burner heat to medium. Add the vegetables to the pot and sauté until al dente. Add half the jar of Alfredo sauce (it’s probably still in the fridge from when you made the pizza) and two heaping tablespoons of pesto. Stir well to distribute sausage and vegetables in the creamy pesto sauce. Fold in tortellini. Plate your yummy pasta creation and garnish with some of the chopped green onions.

On the night pictured, I served this with a simple summer salad (mixed baby greens, grape tomatoes, slivered almonds, and balsamic vinegar) and watermelon wedges.

For all of my vegetarians out there, it's just as yummy without the sausage.