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–+ servings

Cheese Tortellini and Asparagus

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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 lbs asparagus ends trimmed, cut into 1" pieces
  • 1.5 lbs cheese-filled tortellini
  • 1/4 c lemon juice
  • 1/4 c white wine vinegar
  • 2 Tbsp Italian herb mix
  • 2 cloves of garlic minced
  • 2 shallots minced
  • 2 Tbsp olive oil
  • 1/2 c pine nuts
  • 2 c cherry tomatoes halved
  • 1 c grated Parmesan not that Kraft s#!t, either

Method
 

Salad
  1. Bring a large pot of water to a boil. Add asparagus bits to boiling water with a little salt.
  2. Prepare blanching vessel with ice cubes and cold water. After two minutes, remove asparagus from the pot with a slotted spoon into the ice-cold water. Strain and set aside. Return pot to a boil.
  3. Stir together lemon juice, vinegar, and herb mix, then add diced garlic and shallots. Whisk in the olive oil and let rest.
  4. Heat a small pan over medium and toast pine nuts until slightly darker than raw.
  5. Slice tomatoes. Grate Parmesan.
  6. Add tortellini to boiling water. After two minutes, straing and rinse with cold water.
  7. Mix everything together carefully.
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