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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.


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Reviews (17 reviews)

  • koerber | 07/29/2018

    Amazing! I have been searching for years for an adult way to satisfy a Mac&cheese craving - something flavor balanced, not too heavy, and with some vegetables freshness. This is it! I was interested in the recipe because it had so many ingredients I love, but could not imagine how they would all meld together. The sum is greater than the parts! The nice texture of the asparagus and peas, the refreshing, palette-cleansing mint and pine-nuts combined with the goat cheese, the heat of the cayenne. Perfection. Only changes I make: heat double the garlic in olive oil to mellow it, double to quadruple the cayenne, double the goat cheese. And maybe some extra cayenne sprinkled on my serving. :). YUM!

  • Bimba711 | 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.

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