TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Tortellini with Asparagus and Minty Green Peas
| Tortellini with Asparagus and Minty Green Peas | Print |
Recipe By: Alice Morrow
Tortellini with Asparagus and Minty Green Peas
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
- In large pot, bring 3 quarts. salted water to boil over high heat.
- In a bowl, combine olive oil, garlic, red pepper and salt, to taste.
- Cool tortellini, asparagus and peas in boiling water, for about 2-3 minutes.
- Drain the pot but reserve 1 c. of pasta water, place the drained pasta and veggies in the garlic-oil mixture.
- 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.
- 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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