Tortellini with Asparagus, Peas and Mint
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- 1/3 cup(s) extra virgin olive oil
- 1 lb. fresh or frozen cheese tortellini
- 1 lb. asparagus, trimmed and cut crosswise into pieces, keeping tips whole
- 2 medium cloves garlic, pressed or minced
- 1 cup peas, thawed or fresh
- 1/3 c. pine nuts, toasted
- 1/4 c coarsely chopped fresh mint
- 2 oz. fresh goat cheese, softened
- 2 TB olive oil
- 1 boneless chicken breast, diced and cooked or vice versa
- Cook tortellini until al dente; add peas and asparagus until they are just done; drain; reserve 1 c. cooking water
- 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.
- Add a little cayenne or hot sauce to taste.
This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.
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Tortellini with Asparagus, Peas and Mint Recipe at a Glance
- COURSE: Main Dishes