Creamy Spring Green Tortellini

All the spring green essentials in one skillet and ready in just 20 minutes!

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 bunch thick asparagus, trimmed and cut into 1 ½” pieces

• 4 cloves garlic, minced

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 2 cups vegetable or chicken broth

• 6 oz basil pesto

• Zest + juice of 1 lemon

• 16 oz cheese tortellini

• 1 cup whole milk ricotta

• 3/4 cup frozen peas, divided

• ¼ cup grated parmesan

• Fresh parsley or microgreens for garnish

Method:

1. Heat a skillet to medium heat and add the olive oil. Add the asparagus and sauté for 3-4 minutes, tossing occasionally. Add the garlic, salt and pepper and toss until well combined.

2. Add the broth, pesto, lemon zest and juice and bring to a strong simmer. Once simmering, add the tortellini and cook according to the package directions, stirring often to prevent the tortellini from sticking to the bottom of the skillet. Turn off the heat and fold in the ricotta. If the sauce appears a little dry, add a splash of broth.

3. Add ½ cup of frozen peas and stir again. Scatter the grated parmesan and the remaining ¼ cup of peas over the tortellini skillet and cover with a lid for 2 minutes to let the peas defrost and the parmesan melt. Garnish with parsley and serve.

Yield: 4

Author: Elise Smith

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Creamy Spring Greens Tortellini Skillet

The 20 minute skillet dinner you need in your spring rotation!

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 bunch thick asparagus, trimmed and cut into 1 ½” pieces
• 4 cloves garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups vegetable or chicken broth
• 6 oz basil pesto
• Zest + juice of 1 lemon
• 16 oz cheese tortellini
• 1 cup whole milk ricotta
• 3/4 cup frozen peas, divided
• ¼ cup grated parmesan
• Fresh parsley or microgreens for garnish

Instructions

1. Heat a skillet to medium heat and add the olive oil. Add the asparagus and sauté for 3-4 minutes, tossing occasionally. Add the garlic, salt and pepper and toss until well combined.
2. Add the broth, pesto, lemon zest and juice and bring to a strong simmer. Once simmering, add the tortellini and cook according to the package directions, stirring often to prevent the tortellini from sticking to the bottom of the skillet. Turn off the heat and fold in the ricotta. If the sauce appears a little dry, add a splash of broth.
3. Add ½ cup of frozen peas and stir again. Scatter the grated parmesan and the remaining ¼ cup of peas over the tortellini skillet and cover with a lid for 2 minutes to let the peas defrost and the parmesan melt. Garnish with parsley and serve.