TORTELLINI WITH SPRING VEGETABLES

tortellini with spring vegetables image

Provided by @MakeItYours

Number Of Ingredients 9

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(makes 2 generous servings, with lunch-able leftovers)
1 package, about 8 ounces, fresh (refrigerated or frozen) cheese-filled tortellini
1 bunch asparagus
1 cup fresh or frozen green peas
2 ounces fresh goat cheese
2 Tbsp. toasted pine nuts
1 Tbsp. olive oil
2 Tbsp. slivered fresh basil
salt and pepper

Steps:

Snap the tough ends off the asparagus and trim spears into 1-inch lengths.
Bring a large pot of water to a boil and season generously with a couple big pinches of salt (the water should taste salty like the ocean).
Add pasta, asparagus and peas to water; cook 3 minutes, until pasta is done and asparagus is crisp-tender. (If using dried pasta, or if the package indicates a longer cooking time, then add the vegetables 3 minutes before pasta is done.)
Drain pasta and vegetables, reserving about 1/4 cup of cooking liquid.
Return pasta and vegetables to your pot, then add crumbled goat cheese, pine nuts, olive oil and salt and pepper to taste. Add enough cooking water if needed to make a creamy sauce.
Serve topped with fresh slivered basil.