Tortelloni Primavera Recipe
Three-cheese filled tortelloni sautéed in a delicate lemon reduction cream sauce, fresh asparagus, peas,
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Ingredients
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PASTA (DEMI PORTION)
Method
PASTA (DEMI PORTION)
Cook tortelloni
Bring a large pot of salted water to a boil. Add tortelloni and cook until al dente, about 2–3 minutes for fresh pasta. Reserve 1/4 cup of pasta water, then drain.
Sauté aromatics
In a wide skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
Make lemon cream base
Pour in heavy cream, then whisk in lemon juice and lemon zest. Simmer gently for 2–3 minutes to thicken slightly.
Add vegetables
Add asparagus pieces and peas. Cook 2–3 minutes until vegetables are tender-crisp.
Finish sauce and combine
Add drained tortelloni to the skillet and toss to coat in the lemon cream. Stir in grated Parmesan cheese until melted. If the sauce is too thick, add reserved pasta water a splash at a time to loosen.
Season and serve
Season with salt and black pepper to taste. Garnish with chopped parsley if desired and serve immediately.