Monday, May 7, 2012

Fresh Tortellini with Asparagus, Peas, and Mint

This is a  dish that I have been wanting to make for a while. I love how full of veggies it is, and the cheese makes it deliciously satisfying.

I substituted grated parmesan for the goat cheese it calls for, as most of my household doesn't like the taste. I also left the mint on the side as a garnish and replaced it in the recipe with fresh flat-leaf parsley - again because not everyone likes the distinct flavor. Overall it tasted great, but next time if I leave the mint out I may consider replacing it with something equally as potent, such as basil.

Note, once you get this dish rolling it only takes about five minutes to cook, so have all other aspects of year meal ready to go when you throw the pasta and veggies into the boiling water!

Serves 4 to 6

Fresh Tortellini with Asparagus, Peas, and Mint

Fine Cooking

The picture from

1/3 cup extra-virgin olive oil
2 medium cloves garlic, pressed or minced
1/8 tsp. cayenne

1 lb. fresh cheese tortellini
1 lb. asparagus, stems trimmed, and cut crosswise into 1/2-inch pieces (leave the tips whole)
1 cup shelled fresh peas or thawed frozen peas
1/3 cup pine nuts, toasted **

1/4 cup coarsely chopped fresh mint  ( See above comments)
2 oz. fresh goat cheese, softened (See above comments)
Freshly ground black pepper

**To toast pine nuts - or any type of nut - simply place them in a skillet over medium-high heat. Cook them until they are golden brown or cooked as otherwise called for. Be careful to toss/stir them regularly so that they brown evenly and don't burn.

First, combine the oil, garlic, and cayenne in the serving dish you will be using for the tortellini. 

Bring a large pot of water to a boil and add about 1/2 tsp salt. Boil the tortellini, peas, and asparagus for three to five minutes, until the veggies and pasta are tender. 

Drain the pasta-veggie mixture and toss it with the oil and spices in the serving bowl. Stir in the pine nuts, herbs, and cheese. Season with black pepper and serve.


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