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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