Charred Asparagus & Lemon Butter Tortellini (Quick & Easy Recipe)

Looking for a fast, fresh weeknight dinner that doesn’t skimp on flavor? This Charred Asparagus & Lemon Butter Tortellini is light, zesty, and satisfying — ready in under 30 minutes. It’s the kind of recipe that feels gourmet but comes together with simple ingredients and very little fuss.

Why You’ll Love This Tortellini Recipe

• Fast & Fuss-Free – Ready in under 30 minutes from start to finish.
• Seasonal Veggie Highlight – Perfect for spring or summer when asparagus is in season.
• Packed with Flavor – Lemon butter, toasted nuts, and fresh Parmesan make every bite sing.
• Flexible & Adaptable – Easily made creamy or protein-packed to suit your taste.

Ingredients for Charred Asparagus & Lemon Butter Tortellini

• 1 package cheese tortellini (frozen or refrigerated)
• 1 bunch asparagus (or about 8 large spears), trimmed
• 2 tbsp lemon-infused olive oil
• 2 tbsp salted butter
• Juice and zest of ½ lemon
• Salt & freshly cracked black pepper, to taste
• 2 tbsp toasted pine nuts
• 2 tbsp toasted walnuts, roughly chopped
• Freshly grated Parmesan cheese, for topping

Optional Additions:

• Make it creamy with a spoonful of mascarpone or cream cheese
• Add grilled chicken, sautéed shrimp, or white beans for protein
  

Prefer something with a little bacon in it? Check out this recipe from The Kitchn.

How to Make Charred Asparagus & Lemon Butter Tortellini

1. Char the Asparagus

Cut asparagus into 1–2 inch pieces. Heat a skillet until hot, then add the asparagus. Char for a few minutes until golden in spots and tender-crisp. Lower the heat and sprinkle with salt.

2. Cook the Tortellini

Boil the tortellini according to the package directions. Before draining, reserve about ¼ cup of the pasta water for the sauce.

3. Build the Lemon Butter Sauce

Add the butter and lemon-infused olive oil to the skillet. Once melted, stir in the lemon juice and a touch of zest. Let the flavors come together over medium heat, then add asparagus back to the pan.

4. Toss It Together

Add the cooked tortellini to the skillet. Gently toss to coat in the lemon butter sauce. If needed, add a splash of the reserved pasta water to help the sauce cling.

5. Add the Crunch

Stir in the toasted pine nuts and walnuts. Season everything generously with salt and black pepper.

6. Plate & Serve

Serve immediately, topped with fresh Parmesan and an optional drizzle of lemon olive oil. Enjoy it solo, or with a crisp salad and a glass of wine.

Pro Tips & Variations

• No lemon oil? Use regular olive oil and add extra zest to mimic the flavor.
• Go creamy: Stir in a spoonful of cream cheese, mascarpone, or heavy cream to make a velvety lemon butter sauce.
• Make it a meal: Add grilled chicken, pan-seared shrimp, or white beans for extra protein.
• Nut allergy? Swap out the pine nuts and walnuts for pumpkin seeds or skip them entirely.

What to Serve with Lemon Butter Tortellini

• Mixed greens with a citrus vinaigrette
• Roasted garlic bread or a crusty baguette
• Light white wines like Sauvignon Blanc or Pinot Grigio

Final Thoughts

This Charred Asparagus & Lemon Butter Tortellini is everything I want in a go-to dinner — comforting, flavorful, and fast. Whether you’re cooking in your tiny camper kitchen (been there!) or whipping something up after work, this meal brings the feel-good flavors with very little effort.

Let me know if you try it — and don’t be afraid to make it your own. Recipes like this are meant to evolve with your cravings and your pantry.

If you enjoyed this recipe, check out these pasta dishes next:

• Quick & Easy Lemon Pesto Pasta
• One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce
• Greek-Inspired Gnocchi & Vegetable Sheet Pan Dinner

Charred Asparagus & Lemon Butter Tortellini

This easy Charred Asparagus & Lemon Butter Tortellini recipe is a quick, flavorful weeknight dinner that comes together in under 30 minutes!

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Prep Time:5 minutes mins

Cook Time:12 minutes mins

Servings: 3

Ingredients

• 1 package cheese tortellini frozen or refrigerated
• 1 bunch asparagus or about 8 large spears, trimmed
• 2 tbsp lemon-infused olive oil
• 2 tbsp salted butter
• Juice and zest of ½ lemon
• Salt & freshly cracked black pepper to taste
• 2 tbsp toasted pine nuts
• 2 tbsp toasted walnuts roughly chopped
• Freshly grated Parmesan cheese for topping

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Instructions

• Cut asparagus into 1–2 inch pieces. Heat a skillet until hot, then add the asparagus. Char for a few minutes until golden in spots and tender-crisp. Lower the heat and sprinkle with salt.
• Boil the tortellini according to the package directions. Before draining, reserve about ¼ cup of the pasta water for the sauce.
• Add the butter and lemon-infused olive oil to the skillet with asparagus. Once melted, stir in the lemon juice and a touch of zest. Let the flavors come together over medium heat.
• Add the cooked tortellini to the skillet. Gently toss to coat in the lemon butter sauce. If needed, add a splash of the reserved pasta water to help the sauce cling.
• Stir in the toasted pine nuts and walnuts. Season everything generously with salt and black pepper.
• Serve immediately, topped with fresh Parmesan and an optional drizzle of lemon olive oil. Enjoy it solo, or with a crisp salad and a glass of wine.