Monday, April 6, 2009

creamy cheese tortellini with asparagus

This month's issue of Gourmet brings many tempting recipes to test. On Sunday night, I made this delectable pasta dish on what was a very rainy and dreary day. The kinda day that makes me sigh and may even cause one to frown, and carry on a "blah" disposition. It's supposed to be "spring" and here in Indiana, spring often equates wet. Rain. Thunderstorms (the coolest, I might add). We even got some snow! But this pasta dish sprung my spirits back into spring with its delicate cream sauce and tender, crisp asparagus bits. Here's an adapted version of the recipe:
Creamy Cheese Tortellini with Asparagus (Gourmet - April 2009 issue, adapted)
4 c. reduced sodium chicken broth
2 strips of lemon zest
3 sprigs of thyme (or more if you like)
2 garlic cloves, minced
1/4 tsp. pepper
1 bunch of asparagus, chopped into small pieces on diagonal
2/3 c. heavy cream
2 tsp. cornstarch
1/2 c. grated parmesan cheese
1 bag of dried, refrigerated or frozen cheese tortellini
Bring together broth, zest, thyme, garlic, and pepper to a boil and reduce til 1 c. is left. This took alot longer than the "6 mins" the recipe stated.
Cook pasta according to package directions and drain.
Stir cornstarch into cream and whisk into broth until it boils and simmer for a few minutes til the sauce comes together. Add chopped asparagus and simmer until, crisp and tender, 2-3 mins. Add cooked pasta and grated cheese, stir unto well combined and heated through.

No comments:

Post a Comment