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Fresh Tortellini with Asparagus, Peas, and Mint

Scott Phillips

Servings: 4 to 6

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.


  • Kosher salt
  • 1/3 cup extra-virgin olive oil
  • 2 medium cloves garlic, pressed or minced
  • 1/8 tsp. cayenne
  • 1 lb. fresh cheese tortellini
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  • 1 cup shelled fresh peas (or thawed frozen peas)
  • 1/3 cup pine nuts, toasted
  • 1/4 cup coarsely chopped fresh mint
  • 2 oz. fresh goat cheese, softened
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 35
  • Sodium (mg): 620
  • Carbohydrates (g): 44
  • Fiber (g): 5
  • Protein (g): 16


  • In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
  • In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
  • Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
  • Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.


Rate or Review


  • user-7053780 | 06/08/2018

    Yummy!! The whole family loved this. Do not omit the fresh mint-it makes the dish! Its worth it to spend the 💰. Trust me. Great recipe for the spring.

  • ndchef | 04/15/2018

    I don't know why I didn't read the reviews before I made this, or I would have added more goat cheese and less oil, or even heated the garlic in the oil first to extract flavor. Next time I will use more garlic and goat cheese, but what a delicious, easy spring dish! For me the mint did make it.

  • localempa | 04/17/2017

    I make this recipe every spring for the last three years! It is a true weeknight winner. I prefer to grill the asparagus before adding them to the pasta, and I use much more goat cheese and Parmesan cheese. The more cheese the better for me! Fine cooking's recipes are instrumental in my repertoire, and this one is no different. Thank you!

  • wkendgolf | 03/05/2016

    WOW! This is the finest of Fine Cooking. The flavors are a perfect combination, so fresh and full of Spring! I cut down on the olive oil as suggested by another reviewer and still needed no pasta water. The suggestion of Red Zin for wine was spot on! YUM!!

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