Best Tortellini With Asparagus Lemon Recipes

THE REALTOR'S CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

TORTELLINI WITH ASPARAGUS AND LEMON

Steps:

• Put a large pot of salted water on to boil for the tortellini.
• Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
• Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking.
• Cut each of the spears into 3 or 4 pieces and toss with a little salt and pepper, and a drizzle of olive oil.
• Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
• While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat.
• Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
• Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom.
• Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
• Cook the tortellini until tender, then drain.
• Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium.
• Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
• Taste and adjust the seasoning if needed, then transfer to a serving dish.
• Sprinkle with parsley, grind a little black pepper over the top and serve.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

TORTELLINI-ASPARAGUS SALAD

Steps:

• Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
• For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
• In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
• Just before serving stir in cheese, green onions and pine nuts.