Community Recipe
from [EleanorCook]
Tortellini with Asparagus, Peas and Mint

Tortellini with Asparagus, Peas and Mint

From the Cooking Bride, inspired by Fine Cooking Magazine

  • Yield: 4 servings


  • 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.

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Tortellini with Asparagus, Peas and Mint recipe