Tortellini Asparagus Salad Best Recipes

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CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Mar 17, 2009



Creamy Cheese Tortellini with Asparagus image

Provided by Paul Grimes

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Asparagus     Boil     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients:

  • 4 cups reduced-sodium chicken broth
  • 2 garlic cloves, smashed
  • 3 large thyme sprigs
  • 2 (2- by 1-inch) strips lemon zest
  • 1 (16-to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
  • 2 teaspoons cornstarch
  • 2/3 cup heavy cream
  • 1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
  • 1/2 cup grated Parmigiano-Reggiano

Steps:

  • Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
  • Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
  • Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

TORTELLINI-ASPARAGUS SALAD

2023-01-29



Tortellini-Asparagus Salad image

Make and share this Tortellini-Asparagus Salad recipe from Food.com.

Provided by Pammy Sue

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients:

  • 2 (9 ounce) packages refrigerated cheese-filled tortellini
  • 1 lb fresh asparagus spear, trimmed & ct into 1 inch pieces
  • 1 large yellow sweet pepper, cut into 1/2 inch pieces
  • 1/2 cup finely shredded parmesan cheese
  • 1/2 cup sliced green onion
  • 1/4 cup pine nuts
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1/3 cup lemon juice
  • 3/4 cup olive oil
  • 1 tablespoon dijon-style mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Steps:

  • Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
  • For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
  • In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
  • Just before serving stir in cheese, green onions and pine nuts.

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