Alfresco Alfredo
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!
  • CourseMain Course
  • CuisineTraditional
  • Featured IngredientAsparagus
Servings
4servings
Servings
4servings
Ingredients
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