Wednesday, August 5, 2020

Farmer's Market Tortellini #FarmersMarketWeek

Looking for a quick, easy and delicious way to use up some of those fresh seasonal vegetables?  Try this pasta dish made with fresh or frozen cheese tortellini. 


It is day 3 of Farmer's Market Week.......

Wednesday’s Farmers Market Week Recipes

This dish is made even more flavorful by broiling the asparagus until lightly charred but still crisp/tender.  This only takes a few minutes, in fact the water wasn't even boiling yet when the asparagus was done.  


I am lucky enough that the Farmer's Market that I go to has a wonderful woman who makes the best homemade pasta ever.   I always grab a package or two whenever I go.  I also rejoice if I'm early enough that she has some homemade cannoli left.  It is absolutely sinful.

On this particular day I picked up the cheese tortellini she had available.  I also scored some fresh asparagus and peas.  Shelling the peas is the most time consuming part of this recipe.  Of course you can always use frozen peas, just adjust the cooking time.  Fresh peas need to cook for 5-7 minutes, frozen only need about 2 minutes.


#pasta, #tortellini, #cheese, #asparagus, #peas, #herbs
Entrees, Pasta, Vegetarian
American
Yield: 4 servings
Author: Wendy Klik
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Farmer's Market Tortellini

Farmer's Market Tortellini

Looking for a quick, easy and delicious way to use up some of those fresh seasonal vegetables? Try this pasta dish made with fresh or frozen cheese tortellini.
Prep time: 15 MCook time: 15 MTotal time: 30 M

Ingredients:

  • 1 bunch asparagus, woody ends snapped off
  • 1 T. olive oil
  • salt and pepper, to taste
  • 1 lb. cheese tortellini, fresh or frozen
  • 1 c. shelled peas
  • 1/2 c. light cream
  • 4 oz. Boursin cheese
  • 1 T. butter

Instructions:

  1. Cut the asparagus spears into 2" pieces and toss with the olive oil.  Spread onto a baking sheet.  Season with salt and pepper and place under the broiler for 5-6 minutes, until slightly charred and crisp tender.  Remove and set aside.
  2. Bring a large pot of salted water to a boil.  Add the peas and tortellini.  Let cook for 5-7 minutes, the tortellini will rise to the top and float when cooked.
  3. Drain into a colander and place the pot back onto medium heat.  Add the cream, cheese and butter to the pot and cook, stirring until melted and creamy.  Return the pasta and peas to the pot along with the asparagus and toss gently until coated completely.  
  4. Pour into a large bowl or platter and serve.

Calories

609.86

Fat (grams)

29.72

Sat. Fat (grams)

14.79

Carbs (grams)

61.47

Fiber (grams)

4.45

Net carbs

57.02

Sugar (grams)

4.74

Protein (grams)

24.95

Sodium (milligrams)

765.61

Cholesterol (grams)

101.03
Created using The Recipes Generator

10 comments:

  1. Not a pea fan but am a tortellini fan so I would eat this peas and all!

    ReplyDelete
    Replies
    1. You can use any fresh veggies you like Lisa...that is the wonderful thing about Farmer's Markets.

      Delete
  2. I love tortellini! Great idea to add in veggies and cheese!

    ReplyDelete
  3. This is a great summer meal, Wendy! I love peas and asparagus with pasta and using tortellini makes it more filling.

    ReplyDelete
  4. Ohhh that looks SO creamy and delicious - we would love this meal!

    ReplyDelete
  5. What a unique and delish looking dish! Love those flavors together!

    ReplyDelete
  6. Such a hearty and delicious looking dinner. I love fresh pasta. The flavor is much better than dried any day!

    ReplyDelete

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