Vibrant Spring Tortellini Primavera
This vibrant tortellini primavera dish is bursting with the fresh flavors of spring vegetables like asparagus, peas, and cherry tomatoes, all tossed in a light broth with cheesy tortellini and a hint of lemon and basil.
Equipment
- large pot
- small pot
- large skillet or Dutch oven
- ice bath
Ingredients
Main Ingredients
- 1 package fresh or frozen cheese tortellini (19-ounce)
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound fresh asparagus tough ends trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen green peas
- 1 cup cherry tomatoes halved
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil chopped
- Salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Cook the tortellini in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
- If using fresh asparagus, blanch it in boiling water for 1-2 minutes until bright green, then immediately transfer to an ice bath and drain. (Frozen asparagus will be added later.)
- Heat olive oil in a large skillet over medium heat, then add minced garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and green peas (or blanched asparagus if fresh) and cook for 3-5 minutes until tomatoes soften.
- Pour in the vegetable or chicken broth and simmer for 2-3 minutes to meld flavors.
- Add the cooked tortellini and blanched asparagus (if not added earlier) to the skillet, tossing gently to combine and heat through.
- Remove from heat, then stir in Parmesan cheese and lemon juice, and fold in chopped basil. Season with salt and pepper to taste.
- Divide the pasta among serving bowls and garnish with additional Parmesan and fresh basil, if desired.
Notes
For extra protein, you can add grilled chicken or shrimp to this dish. Adjust the amount of lemon juice to your taste preference.