Tortellini with Asparagus, Peas and Mint

From the Cooking Bride, inspired by Fine Cooking Magazine

Yield: 4 servings
Community Recipe from


  • 1/3 cup(s) extra virgin olive oil


  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.

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