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

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n' Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D's Books and Cooks
• Farmer's Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor's Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

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

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

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