CREAMY CHEESE TORTELLINI WITH ASPARAGUS
Mar 17, 2009
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
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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