Tortellini with Asparagus, Peas and Mint


Tortellini with Asparagus

Tortellini with Asparagus, Peas, and Mint

  • Kosher salt
  • ⅓ cup extra-virgin olive oil
  • 2 medium cloves garlic, pressed or minced
  • ⅛ tsp. cayenne
  • 1 lb. fresh cheese tortellini
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into ½-inch pieces (leave the tips whole)
  • 1 cup shelled fresh peas (or thawed frozen peas)
  • ⅓ cup pine nuts, toasted
  • ¼ cup coarsely chopped fresh mint
  • 2 oz. fresh goat cheese, softened
  • 1 boneless skinless chicken breasts, cooked, diced
  • Freshly ground black pepper
  1. Fill a large stock pot with about three quarts of salted water. Bring water to a boil over high heat.
  2. In a medium bowl, combine the olive oil, garlic, cayenne, and ½ tsp. salt. Set aside.
  3. Once your water starts boiling, add tortellini, asparagus, and peas and cook until the tortellini is al dente – about 2-3 minutes.
  4. Reserve 1 cup of the cooking water before draining the pasta and vegetables.
  5. Toss pasta and vegetables with the garlic-oil mixture.
  6. Add the pine nuts, mint, goat cheese and diced chicken and stir until the cheese melts. Add cooking water as needed to moisten the pasta.
  7. Season pasta to taste with salt and freshly ground black pepper.

Serves 4