Fresh Tortellini With Asparagus, Peas, And Mint – a delicious recipe with Kosher salt, extra-virgin olive oil, garlic, cayenne, fresh cheese tortellini, fresh peas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
2
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
3
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
4
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, 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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Kosher salt, 1/3 cup extra-virgin olive oil, 2 medium cloves garlic, pressed or minced, 1/8 tsp. cayenne, and more.
Yes, Fresh Tortellini With Asparagus, Peas, And Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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