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Wednesday, August 05, 2015

Happy State Bank - Est. 1908

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August's Featured Recipe!

August 2015 Featured Recipe

Chris Klemme's - Tortellini with Pesto

1 lb Fresh Asparagus
2 (9oz) pkgs Refrigerated Cheese Filled Tortellini
1 (7oz) Basil Pesto
1/2 tsp Grated Lemon Rind
1/4 tsp Salt

Snap off and discard tough ends of asparagus. Cut asparagus in 2” pieces. Prepare cheese filled tortellini according to the package directions. Add asparagus pieces to pasta water during the last two minutes of cooking; drain. Pour off any excess oil from the pesto container. Toss together tortellini mixture, pesto, lemon rind, and salt. A great spring and summer dish to supplement your barbeque.

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