Tortellini with Asparagus and Peas
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Category | Vegetables |
| Cuisine | American |
Description
This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.
Ingredients
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 tsp cayenne pepper
- 1 lb fresh cheese tortellini
- 1 lb asparagus trimmed and cut into 1/2 inch pieces
- 1 cup peas frozen thawed
- 1/3 cup pine nuts
- 4 oz fresh goat cheese softened
Instructions
In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture.
Add the pine nuts and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta.
Season to taste with salt and freshly ground black pepper and serve.
Notes
Can add chopped sundried tomatoes
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