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Spring Tortellini with Cream Sauce
and asparagus / peas

Active: 35 min Total: 35 min
The fresh flavors of early spring from asparagus and peas really shine in this classic tortellini with creamy lemon sauce.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spring Tortellini with Cream Sauce:
  • Garlic - 1 clove , chopped
  • Shallots - 2 cloves , diced
  • Asparagus - 3/4 lb , chopped into 1" / 2.5cm pieces
  • Sweet peas, frozen or fresh - 1 cup
  • Pasta, tortellini - 3/4 lb
  • Butter - 1 Tbsp
  • Italian seasonings - 1/2 tsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 3/4 cup
  • Heavy cream - 1/2 cup
  • Lemons - 1/2 , juice of
  • Black pepper - 1/2 tsp

Prep

  1. Garlic / Shallots - Prep as directed. (Can be done up to 5 days ahead)
  2. Asparagus - Chop into 1" / 2.5cm pieces.
  3. Peas - If using frozen peas, run under warm water to defrost.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
  2. While pasta is cooking, heat a saute pan over medium heat. Add butter. Once butter melts, add shallots and saute until tender, 2 to 3 minutes. Add peas, garlic and Italian seasonings and saute until fragrant, about 1 minute more.
  3. Sprinkle flour evenly over shallots and peas and saute to coat, about 30 seconds. While stirring, slowly add the stock and then the heavy cream. Continue stirring and bring to a low simmer (increase heat if needed). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed. Turn off the heat.
  4. Pour cream sauce over pasta and asparagus. Toss to combine. Top the pasta with lemon juice and fresh cracked black pepper. Enjoy!

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