Adopted By Pasta

aka “My First Blog Post, Please Don’t Judge My Food Photography”

Welcome to the very first post here on Adopted by Pasta! I figured I’d kick things off with something fresh, bold, and forgiving—because let’s be honest, I’m still figuring out food blogging and food photography (see also: these photos). 😅

But this dish? It’s a keeper. Creamy cheese tortellini gets tossed with crisp-tender asparagus, juicy cherry tomatoes, and a sun-dried tomato pesto so good you might eat it straight from the food processor.

This is the kind of recipe that feels just fancy enough to impress your in-laws—but takes 20 minutes and uses store-bought tortellini. You’re welcome.

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🌿 Sun-Dried Tomato Pesto (The Star of the Show)

Ingredients:

• 1 to 1½ cups fresh basil leaves
• 16 oz sun-dried tomatoes in oil (use the oil, too!)
• ½ cup grated Parmesan cheese
• ¼ cup walnuts (or pine nuts if you’re feeling traditional)
• 3 garlic cloves
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup olive oil

Instructions:

1. Add everything to a food processor.
2. Blend until smooth but still textured. Add a splash more oil if needed for consistency.
3. Taste and adjust—more salt, more cheese, more basil… it’s your pesto now.

Pro tip: This makes more than you need for the tortellini. Use the leftovers on sandwiches, eggs, grilled chicken, or just… eat with a spoon.

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🍝 Tortellini with Asparagus & Cherry Tomatoes

Ingredients:

• 1 package store-bought cheese tortellini
• 1 bunch asparagus, cut into 1″ diagonal pieces
• 1 clamshell (about 1 pint) cherry or grape tomatoes
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• ½ to ¾ cup of the sun-dried tomato pesto (above)
• Extra Parmesan and basil, for topping

Instructions:

1. Boil the tortellini according to package directions. Drain and set aside.
2. While the pasta cooks, sauté the asparagus and tomatoes in olive oil over medium heat until the asparagus is crisp-tender and the tomatoes begin to blister.
3. Toss everything together in a large bowl: tortellini, veggies, and a big scoop of pesto.
4. Top with extra Parmesan and basil, and serve warm (or cold—it’s great either way).

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📸 About the Photos…

Yes, that’s my actual kitchen. Yes, I’m still learning how to photograph things that are delicious but not always… camera-ready. But it’s real, it’s tasty, and it’s made with heart (and way too much cheese, probably).

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Thanks for stopping by my little corner of the internet. I’ve got a lot more pasta, pesto, pizza, and stories coming your way—so pull up a chair, grab a fork, and stay tuned.

If you try this recipe, let me know how it turned out! (Or what you subbed, because let’s be honest—you’re going to tweak it. And I fully support that.)