Spring Tortellini Toss

This easy to make Spring Tortellini Toss is a great recipe to use as a side dish or the main attraction! With a yummy cream sauce, peas and asparagus you can’t go wrong with this spring fare! Because my family likes to have some “meat” I used this as a side dish with delicious chicken cutlets and a salad!

Ingredients

1 medium to large bunch of asparagus

1 cup of frozen peas

1/2 cup cream (I tried using 2% milk for a lighter sauce, however, it was a bit watery. So I would suggest using the heavy cream!)

1 package of cheese tortellini. Fresh or frozen works.

1 tbsp extra virgin olive oil

4 oz. herb-flavored goat cheese

1 tbsp butter

1/2 cup chopped flat leaf parsley for garnish

Directions

Trim the ends of the asparagus and discard. Cut remaining stalks into 1 inch pieces. Toss with olive oil, salt and pepper to taste. Spread on a foil lined baking sheet and broil in the oven for 2-6 minutes. Pieces should be lightly charred.

Prepare tortellini according to the package. In the final 2 minutes of cooking, add the frozen peas. Drain together and return to pot. Add broiled asparagus.

While the tortellini is cooking, heat the cream in a small saucepan over medium heat until simmering, stirring regularly. Turn off heat and add goat cheese, butter and salt/pepper to taste. Continue to stir until combined and creamy. Remove from heat and mix with tortellini and vegetables. Garnish with parsley if desired.

Furthermore, I discovered this recipe in the April issue of My Magazine. It is a publication sent out by my local grocery store!

CLICK HERE to see another recipe!

Products I LOVE!

I just purchased these adorable mixing bowls! Ordered and on the way! Purchase them HERE from Amazon!

Above all, thank you for spending your time here at Colorado Kelly! I love having you here and appreciate everyone that comes to visit and look forward to having you come back soon!

Spring Tortellini Toss