Fresh Tortellini with Asparagus, Peas, and Mint

Fresh Tortellini with Asparagus, Peas, and Mint
Photo by Scott Phillips


  • Kosher salt
  • 1/3 cup pine nuts, toasted
  • 1/8 tsp. cayenne
  • 2 oz. fresh goat cheese, softened
  • ¼ cup coarsely chopped fresh mint
  • 1 cup shelled fresh peas (or thawed frozen peas)
  • 1/3 cup extra-virgin olive oil
  • + 4 more ingredients
    • Freshly ground black pepper
    • 2 medium cloves garlic, pressed or minced
    • 1 lb. fresh cheese tortellini
    • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into ½-inch pieces (leave the tips whole)

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes. Reserve 1 cup of the...

View full recipe at Fine Cooking


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