Ingredients for 12 bundles:
4 thin slices of prosciutto di Parma
30 or so pieces of Barilla Three Cheese Tortellini (a few more than you need incase some fall apart)
2 TBSP pesto
24 thin asparagus spears
Method:
Cook tortellini according to package directions.
While tortellini are cooking, separate each slice of prosciutto into 3 approximately equal pieces, at least as wide as two tortellini and several inches long.
Steam asparagus spears until just barely cooked, you still want a bit of crunch. Run under cool water to stop cooking. Trim to desired (bite sized) length.
Drain tortellini when cooked and gently toss with pesto. Preheat broiler.
Place two spears of asparagus on edge of a piece of prosciutto and top with two tortellini.
Wrap up and place on a rack on a baking sheet.
Repeat with other ingredients until all bundles are made.
Place under broiler for 3 minutes. Remove and let cool briefly.
Pierce with toothpicks or bamboo picks for serving.
