Menu Enter a recipe name, ingredient, keyword...

Tortellini with Snap Peas

By

Taste the snap and crunch of this easy dinner pasta dish.

Google Ads
Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
  • 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2- cups)
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook tortellini according to package directions, omitting salt and fat. Add snap peas to pan during last 3 minutes of cooking; cook 3 minutes. Drain.

Place mint and next 7 ingredients (through garlic) in a mini food processor; process until finely chopped, scraping sides of bowl once. Combine oil and juice in a small bowl, stirring with a whisk. With processor on, slowly pour oil mixture through food chute; process until well blended. Combine tortellini mixture and mint mixture; toss gently to coat.

‚Äč

You'll also love

Review this recipe

One-Pot Tortellini Soup Spinach Tortellini Tomato Soup