Cheesy Tortellini with Asparagus and Dill
Serves 2
Here is what you need:
1 package (9 ounces) of cheese tortellini, either fresh or frozen
2 cups fresh asparagus, sliced into about 2 inch pieces
2 to 3 cloves garlic finely chopped
1 ½ TBS chopped fresh dill
1 TBS chopped fresh chives
2 tsp chopped fresh parsley
1 TBS fresh lemon juice
½ tsp grated lemon zest, plus lemon wedges for serving
3 TBS unsalted butter
1 TBS olive oil
½ cup grated Parmesan cheese, plus more for serving
Kosher salt and fresh cracked black pepper
Here is what you need to do:
Blanch the asparagus for 1-2 minutes in boiling salted water, thin asparagus just a minute. Using a spider remove it from the pot and place in an ice bath to stop the cooking, Drain well.
Cook the pasta as directed on the package, reserving some of the pasta water
In a large skillet heat the butter and olive oil, heat should be medium-high.. Add in garlic and stir until fragrant, about a minute. Add in the herbs, cheese and lemon, stirring well. Next, add the pasta and the asparagus. If needed add a little pasta water to the sauce. Season with salt and pepper.
Serve with a lemon wedge and some extra Parmesan on top.
Let’s Eat!!