Tuscan-Style Tortellini With Asparagus Recipe
Tuscan-Style Tortellini With Asparagus is an easy to make dish where you can also think of varying the veggie. I realized that a pasta dish can taste this well only after I cooked this Tuscan-Style Tortellini With Asparagus dish. An asset to your cookbook!
Summary
Main IngredientPasta
Ingredients
1 1/2 lbs (683 g) asparagus, fresh trimmed, 1/2-inch sliced
6 oz (180 ml) heavy cream
3 tbs (45 ml) butter, unsalted
2 tbs (30 ml) lemon zest, from
3 lemons 3/4 cup (60 ml) lemon juice, fresh
3/4 tsp (4 ml) salt
1/2 tsp (3 ml) red pepper flakes
2 pkgs Tri-Color Tortellini
2 tbs (30 ml) Pecorino Romano cheese, grated
1/3 cup (80 ml) parsley, rough chopped
Directions
Blanch asparagus in boiling salted water for 2 minutes.
Remove asparagus from water and quickly cool in cold water.
In a large skillet, scald cream and butter over medium heat.
Stir in lemon zest, lemon juice, salt and red pepper flakes.
Remove from heat and set aside.
Cook tortellini according to package directions.
Return skillet to heat, toss sauce with asparagus, pasta, Romano cheese and parsley.
Remove asparagus from water and quickly cool in cold water.
In a large skillet, scald cream and butter over medium heat.
Stir in lemon zest, lemon juice, salt and red pepper flakes.
Remove from heat and set aside.
Cook tortellini according to package directions.
Return skillet to heat, toss sauce with asparagus, pasta, Romano cheese and parsley.
