Snappy Primavera Pasta

1 pound fresh asparagus
2 packages, 9 ounces each, refrigerated cheese tortellini
15-ounce can baby carrots, drained
7-ounce container pesto
Grated Parmesan or Romano cheese
Toasted, salted sunflower “nuts”

Snap off tough ends of asparagus.
Cut asparagus into bite-size pieces and set aside.
Cook tortellini according to package directions,
adding asparagus for the last two minutes and the
carrots for the last 30 seconds just to heat through.
Drain everything and toss gently with the pesto to coat.
Spoon onto plates and sprinkle with cheese and sunflower nuts.
Serves 4 to 6.

Note: canned baby corn can be substituted for baby carrots.