Enjoy the arrival of spring with this quick and easy cheese tortellini recipe. Pillowy cheese tortellini is paired with tender asparagus, fresh mint, creamy goat cheese and diced chicken breasts.
Last weekend, The Husband competed in his first Warrior Dash 5K Mud Run. Have you ever participated in one of these?
It’s a 5K, but with muddy quagmires and obstacle courses thrown in. Oh, and did I mention that some people dress up like Vikings?
Yeeaah . . .
I run because I like to cook and eat and I don’t want the resulting thighs that tend to go with a hobby like that. But running for fun? Through mud? No. Just no.
The Husband competing in the Warrior Dash. Even covered in mud, he still looks kinda cute.
I have always heard that before participating in any sporting event, you should always “carb load” to make sure you have enough energy. Finally! One aspect of sports that I can get excited about.
It doesn’t get much more carbalicious than pasta. Now that asparagus is in season, it’s way more affordable and I have been looking for any excuse to eat it before the price goes up again. When paired with cheese tortellini, toasted pine nuts, fresh mint, and creamy goat cheese it’s phenomenal. I added some diced cooked chicken for extra protein. I was concerned the mint might be overpowering, but it really wasn’t. Instead, the taste was buttery and delicious.
Even two days later when I reheated the leftovers for Sunday lunch, we were still oohing and ahhing over how good this cheese tortellini recipe was. I will definitely be making this again before asparagus season ends. As for the Warrior Dash, I would say The Husband made the family proud and hopefully my little contribution helped.
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Cheese Tortellini with Asparagus, Peas and Mint
- 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
- 1 boneless skinless chicken breast cooked, diced
- Freshly ground black pepper
- Fill a large stock pot with about three quarts of salted water. Bring water to a boil over high heat.
- In a medium bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Set aside.
- Once your water starts boiling, add tortellini, asparagus, and peas and cook until the tortellini is al dente – about 2-3 minutes.
- Reserve 1 cup of the cooking water before draining the pasta and vegetables.
- Toss pasta and vegetables with the garlic-oil mixture.
- Add the pine nuts, mint, goat cheese and diced chicken and stir until the cheese melts. Add cooking water as needed to moisten the pasta.
- Season pasta to taste with salt and freshly ground black pepper.