Saturdays from May to October
Alfresco Alfredo
Print Recipe
From the Canadian Living Tested til Perfect Kitchen, this recipe is perfect for springtime. Asparagus makes this recipe ideal for spring as it is currently in season!
Servings
4servings
Ingredients
Servings: servings
Units:
  • Course Main Course
  • Cuisine Traditional
  • Featured Ingredient Asparagus
Instructions
  1. In large pot of boiling water, cook asparagus, snap peas and peas until tender-crisp, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Drain; pat dry. Halve snap peas crosswise.
  2. In same pot, cook tortellini according to package directions. Reserving ½ cup of the cooking liquid, drain.
  3. Meanwhile, in large skillet, cook herb-and-garlic cheese and cream over medium-low heat, stirring, until smooth, 1 to 2 minutes. Stir in Parmesan and pepper. Add pasta and ⅓ cup of the reserved cooking liquid; stir until pasta is coated, adding more cooking liquid, as needed, to make thin sauce.
  4. Divide among bowls; sprinkle with asparagus, snap peas and peas. Sprinkle with chives (if using) and more Parmesan, if desired.
  5. Did You Know?: The woody root ends of asparagus stalks must be trimmed before cooking. Simply hold the asparagus between your thumb and forefinger and bend until the end snaps off.
  6. Source: https://www.canadianliving.com/food/lunch-and-dinner/recipe/alfresco-alfredo
Share this Recipe
 

Pin It on Pinterest