Creamy Cheese Tortellini With Asparagus
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
47
Sourness
48
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Discard thyme sprigs and zest
2
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
3
Discard thyme sprigs and zest
4
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions
5
Drain
6
Stir cornstarch into cream, then whisk into broth
7
Bring to a simmer, whisking, then continue to simmer 1 minute
8
Add asparagus and simmer until crisp-tender, about 2 minutes
9
Stir in cheese and tortellini and cook, gently stirring, until heated through
10
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
11
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions
12
Drain
13
Stir cornstarch into cream, then whisk into broth
14
Bring to a simmer, whisking, then continue to simmer 1 minute
15
Add asparagus and simmer until crisp-tender, about 2 minutes
16
Stir in cheese and tortellini and cook, gently stirring, until heated through