Tortellini With Asparagus And Lemon Recipes

TORTELLINI-ASPARAGUS SALAD

Steps:

• Cook tortellini according to package directions. Add asparagus and sweet pepper the last 2 minutes of cooking. Drain. Rinse tortellini & vegetables with cold water. Drain again.
• For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic. Cover. Shake well. Refrigerate.
• In a large bowl place tortellini & vegetables. Add dressing and toss to coat. Cover and chill 2-8 hours.
• Just before serving stir in cheese, green onions and pine nuts.

TORTELLINI WITH ASPARAGUS AND LEMON

Steps:

• Put a large pot of salted water on to boil for the tortellini.
• Preheat the oven to 425°F and liberally coat a large, rimmed baking sheet with nonstick spray.
• Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom to ensure tenderness and even cooking.
• Cut each of the spears into 3 or 4 pieces and toss with a little salt and pepper, and a drizzle of olive oil.
• Arrange the asparagus on the prepared baking sheet in a single layer and roast until tender, 8 to 10 minutes. (The exact timing will depend on the thickness of the spears.)
• While the asparagus roasts, heat the butter and 1 tablespoon of olive oil in a small frying pan over medium heat.
• Add the chopped onion and sauté for 3 to 4 minutes, until soft and translucent. Add the garlic and continue cooking until the mixture is pale golden in color, about 1 minute longer.
• Deglaze the pan with the white wine, scraping up any browned bits that may have accumulated on the bottom.
• Simmer for 1 to 2 minutes, then reduce the heat to low to keep warm.
• Cook the tortellini until tender, then drain.
• Add the asparagus to the garlic-onion mixture, combine and increase the heat to medium.
• Stir in the lemon juice, zest, and cream. Add the tortellini and toss to combine.
• Taste and adjust the seasoning if needed, then transfer to a serving dish.
• Sprinkle with parsley, grind a little black pepper over the top and serve.

TORTELLINI WITH ASPARAGUS & LEMON

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA

Steps:

• Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
• Bring a large pot of generously salted water to a boil.
• Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
• Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
• Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE

Steps:

• Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
• Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
• Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
• Shake out any excess water and toss with the vinaigrette.
• Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
• Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
• Refrigerate until chilled, about 30 minutes.
• Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
• Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

CREAMY CHEESE TORTELLINI WITH ASPARAGUS

Steps:

• Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest.
• Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
• Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.