Market Fresh: Tortellini with Asparagus and Peas

by Jennifer Alexander Ruple

Market days are just around the corner and so are spring veggies. Some of the first to hit the stands are tender asparagus and delicate peas. I combined the two with cheese tortellini and crispy bacon to create a creamy pasta dish that can act as a main or side dish.

To serve as a main dish, pair it with a side salad of baby lettuces, also in season, dressed in a light vinaigrette.

3 – 4 servings

9 ounces cheese tortellini
2 tablespoons extra virgin olive oil
½ small onion, diced
1 cup peas
1 cup asparagus, sliced
2 garlic cloves, minced
Salt and freshly ground black pepper
1 cup heavy cream or half and half
½ cup grated Parmesan cheese
4 slices cooked bacon, chopped

Cook tortellini according to package directions. Drain and set aside.
In a sauté pan over medium, heat olive oil. Add the diced onion and cook until slightly brown and soft.
Add peas and asparagus and cook until they begin to soften. Add garlic and season with salt and pepper. Stir well and cook for about 5 minutes.
Pour in cream while stirring. Add cheese and stir until melted.
Gently stir in tortellini and cook for a couple of minutes. Stir in cooked crumbled bacon and serve.

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