Tortellini Primavera

Recipe adapted from Ways To My Heart.

This dish comes together very quickly, so make sure your veggies and other ingredients are prepped and ready for cooking BEFORE you cook your pasta. The sauce comes together in about the same time your pasta will cook.

Ingredients:

• 9 oz. package fresh cheese tortellini
• 3 TBSP unsalted butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 c. asparagus, chopped
• Salt and pepper, to taste
• 1/2 c. chicken broth
• 5.2 oz. Boursin cheese
• 1 c. frozen peas, cooked
• 1 1/2 c. frozen broccoli, cooked
• 1/2 c. fresh grated Parmesan cheese plus more for serving
• Reserved pasta water
• Red pepper flakes optional for serving

Directions:

1. Bring a large pot of salted water to a boil. Cook tortellini about 1½ minutes less then the package instructions. Prep your other ingredients while you wait for water to boil. Reserve 1 c. of pasta water just before draining.
2. In a medium skillet, melt butter over medium heat, add minced shallot and garlic. Sauté for 1-2 minutes. Stir in chopped asparagus. Season with a bit of salt, and plenty of black pepper. Cook for about 2 minutes.
3. Stir in chicken broth and Boursin cheese, breaking up the cheese with a wooden spoon until melted. Stir in peas, broccoli, and drained tortellini. Stir in grated Parmesan cheese. If needed, add reserved pasta water to loosen sauce up. Taste for seasoning and add additional salt and pepper if desired. Serve with additional sprinkle of Parmesan cheese and red pepper flakes for a kick.

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Tortellini Primavera

Recipe by RC

Ingredients

• 9 oz. package fresh cheese tortellini

• 3 TBSP unsalted butter

• 1 shallot, minced

• 3 cloves garlic, minced

• 1 c. asparagus, chopped

• Salt and pepper, to taste

• 1/2 c. chicken broth

• 5.2 oz. Boursin cheese

• 1 c. frozen peas, cooked

• 1 1/2 c. frozen broccoli, cooked

• 1/2 c. fresh grated Parmesan cheese plus more for serving

• Reserved pasta water

• Red pepper flakes optional for serving

Directions

• Bring a large pot of salted water to a boil. Cook tortellini about 1½ minutes less then the package instructions. Prep your other ingredients while you wait for water to boil. Reserve 1 c. of pasta water just before draining.
• In a medium skillet, melt butter over medium heat, add minced shallot and garlic. Sauté for 1-2 minutes. Stir in chopped asparagus. Season with a bit of salt, and plenty of black pepper. Cook for about 2 minutes.
• Stir in chicken broth and Boursin cheese, breaking up the cheese with a wooden spoon until melted. Stir in peas, broccoli, and drained tortellini. Stir in grated Parmesan cheese. If needed, add reserved pasta water to loosen sauce up. Taste for seasoning and add additional salt and pepper if desired. Serve with additional sprinkle of Parmesan cheese and red pepper flakes for a kick.

Notes

• This dish comes together very quickly, so make sure your veggies and other ingredients are prepped and ready for cooking BEFORE you cook your pasta. The sauce comes together in about the same time your pasta will cook.