Tortellini with Asparagus, Peas and Mint

From the Cooking Bride, inspired by Fine Cooking Magazine

Yield: 4 servings
Community Recipe from

Ingredients

  • 1/3 cup(s) extra virgin olive oil

Preparation

  1. 1 lb. fresh or frozen cheese tortellini
  2. 1 lb. asparagus, trimmed and cut crosswise into pieces, keeping tips whole
  3. 2 medium cloves garlic, pressed or minced
  4. 1 cup peas, thawed or fresh
  5. 1/3 c. pine nuts, toasted
  6. 1/4 c coarsely chopped fresh mint
  7. 2 oz. fresh goat cheese, softened
  8. 2 TB olive oil
  9. 1 boneless chicken breast, diced and cooked or vice versa

  10. Cook tortellini until al dente; add peas and asparagus until they are just done; drain; reserve 1 c. cooking water

  11. Saute chicken in olive oil with garlic. Add peas and asparagus and pasta; add softened goat cheese, pine nuts,mint, salt & pepper. Moistened with some of the pasta water as necessary.

  12. Add a little cayenne or hot sauce to taste.
May 2013

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tortellini with Asparagus, Peas and Mint Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy