Spinach Tortellini With Green Veggies

2 (8-oz.) pkgs. Ricotta & Spinach Tortelloni (Barilla)
1 cup frozen peas
1-cup asparagus tips
2 c. broccoli florets
1 small green zucchini, sliced
½ pound fresh green beans
½ pound sugar snap peas
1 (6-7-oz.) carton prepare pesto
½ cup grated Parmesan cheese
Additional Parmesan cheese to pass

Prep the green veggies: peas, asparagus, broccoli, zucchini, green beans and peas.
Steam the vegetables until crisp, but not soggy. Drain well. In the meantime cook the tortelloni in a large saucepan of boiling salted water according to package directions. Drain the pasta and add the veggies and pesto. Toss. Sprinkle with the ½ cup of Parmesan cheese. Serve the pasta hot or at room temperature. Pass the remaining cheese.

It's easy being ‘green' with this dish on St. Patrick's Day.  Serve with Irish Soda Bread from Panera Bread bakery-cafes