This is a super-quick supper that is fancy enough for a dinner party.
1 bag of frozen tortellini
1 lb of fresh asparagus
1 lb of fresh snow peas
3 tbs of Greek feta vinaigrette dressing
1/4 cup shredded parmesan cheese
How I Made It:
Wash and pat dry the peas and asparagus. Snap the ends off and de-string the pea pods. Reserve 3 stalks of asparagus, cutting the remainder into pieces (tops, then three sections — I don’t keep the tough thick bases). Create asparagus ribbons with the reserved asparagus stalks, using a vegetable peeler. Set the ribbons aside and squeeze a little lemon juice over them.
Cook the tortellini according the instructions. Use a big pot and at least 2 cups more water than called for, so that you can blanch the vegetables for 3 minutes in the same pot as the pasta. I also add a little olive oil in the pot to prevent the pasta from sticking. When it’s all done, strain the pasta and vegetables in a colander (do not rinse).
In a large glass serving bowl (so you can see all the lovely green veggies), toss the hot pasta and vegetables with the dressing, then sprinkle half the parmesan on top. Toss again, then top with the rest of the cheese. Garnish with the asparagus ribbons and serve.
How It Turned Out:
The bright taste of fresh peas and asparagus pairs nicely with the creamy tortellini. I made this as the main dish for a dinner party, but it would also be a lovely side dish for grilled or poached salmon or a lemon chicken entrée.
Makes 4 servings.