| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- half bunch asparagus trimmed & cut into 2-inch pieces
- 1 1/2 cup sugar snap peas
- 2/3 cup fresh or frozen peas
- 350 g fresh cheese-filled tortellini about 4 cups
- 150 g soft herb-and-garlic cheese like Boursin, crumbled
- 1/3 cup 10% cream
- 3/4 cup finely grated parmesan cheese approximately
- 1/4 tsp pepper
- 1 tbsp chives finely chopped (optional)
- pea shoots (optional)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
- In same pot, cook tortellini according to package directions. Reserving ½ cup of the cooking liquid, drain.
- 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.
- Divide among bowls; sprinkle with asparagus, snap peas and peas. Sprinkle with chives (if using) and more Parmesan, if desired.
- 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.
- Source: https://www.canadianliving.com/food/lunch-and-dinner/recipe/alfresco-alfredo
Share this Recipe