Tortellini with Asparagus and Minty Green Peas

Tortellini with Asparagus and Minty Green Peas

Tortellini with Asparagus and Minty Green Peas
 
Tortellini with Asparagus and Minty Green Peas
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Ingredients
  • Kosher salt, red pepper
  • ⅓ c. extra virgin olive oil
  • 2 T. minced garlic
  • 1 lb. fresh cheese tortellini (choose your favorite)
  • 1 lb. pencil-thin fresh asparagus, remove woody stems and cut into ½” pieces
  • 1 c. fresh shelled peas or thawed frozen peas)
  • ¼ c. pine nuts, toasted
  • ¼ c. coarsely chopped fresh mint
  • 3 oz. fresh goat or feta cheese, softened and crumbled
  • Fresh black pepper

Instructions
  1. In large pot, bring 3 quarts. salted water to boil over high heat.
  2. In a bowl, combine olive oil, garlic, red pepper and salt, to taste.
  3. Cool tortellini, asparagus and peas in boiling water, for about 2-3 minutes.
  4. Drain the pot but reserve 1 c. of pasta water, place the drained pasta and veggies in the garlic-oil mixture.
  5. Add toasted pine nuts, mint and cheese. Stir until cheese melts into a sauce. Add the pasta water slowly to moisten the pasta and dish.
  6. Season with salt and black pepper and serve.

Notes
*****You can place additional crumbled cheese on side to add to dish as needed.

 

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