Tortellini with Asparagus, Peas and Mint

By ctaubenheim

Ingredients

• kosher salt
• 1/3 cup extra virgin olive oil
• 2 medium cloves garlic, greased or minced
• 1/8 tsp cayenne
• 1 lb fresh cheese tortellini
• 1 lb asparagus, trim of tough, woody stems, and cut crosswise into 1/2 inch
• pieces (leave the tops whole)
• 1 cup shelled fresh peas (or thawed frozen peas)
• 1/3 cup pine nuts, toasted
• 1/4 cup coarsely chopped fresh mint
• 2 oz fresh goat cheese, softened
• freshly ground black pepper

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In a 6 qt 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, 2-3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic oil mixture. Add the pine nuts, mint and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground pepper and serve.