This springtime pesto tortellini salad is filled with seasonal asparagus and peas and sautéed mushrooms. This version has chopped up cooked chicken but certainly can be made without it for a vegetarian version. I left them out this time, but I often add canned chopped artichokes and sun dried tomatoes. I used my own pesto, but feel free to switch out with your favorite store bought one. Versatile, seasonal and oh so delicious to eat, you’re going to want to try this one! . . Springtime Pesto Pasta . . Spinach Basil Pesto 1 cup extra-virgin olive oil (maybe a little more it you want the pesto a bit looser) 4 garlic cloves 1/2 cup walnuts or almonds 4 cups baby spinach leaves (or fill the food processor with spinach) 2 cup basil leaves 1/2 cup grated Parmesan Pinch of red pepper flakes Salt and pepper to taste Toast the walnuts in a dry skillet for 2 minutes. Remove from the heat. Put the spinach, basil, walnuts and garlic in a food processor and pulse to combine. With the machi...