Tortellini, Peas and Asparagus with Creamy Tarragon Sauce
Tortellini, Peas and Asparagus with Creamy Tarragon Sauce is a main course that serves 4. One portion of this dish contains approximately 27g of protein, 27g of fat, and a total of 662 calories. For $3.44 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Many people made this recipe, and 160 would say it hit the spot. Head to the store and pick up salt and pepper, shallots, fresh tarragon, and a few other things to make it today. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 66%, this dish is pretty good. If you like this recipe, you might also like recipes such as Asparagus Topped with Creamy Tarragon Sauce, Asparagus, Peas, And Radishes With Fresh Tarragon, and Creamy Tortellini With Peas.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 bunch asparagus, trimmed and cut into 1/2-inch lengths
2 9-ounce packages fresh cheese tortellini (or 1 pound frozen)
2 teaspoons cornstarch, dissolved in 1 Tablespoon water
1/2 cup dry white wine
1 tablespoon minced fresh tarragon
2 cloves garlic, minced
1 1/2 cups half and half cream
freshly grated Parmesan and lemon wedges
1 cup frozen peas
salt and freshly ground black pepper
2 medium shallots, minced
2 tablespoons unsalted butter
Equipment:
pot
frying pan
slotted spoon
Cooking instruction summary:
1. Bring 4 quarts of water to boil in a large pot.2. Make sauce: Melt butter in 12-inch skillet over medium-high heat. Add shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and cook until nearly evaporated, about 2 minutes. Stir in half-and half, peas, tarragon, and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside.3. Add asparagus and 1 Tablespoon salt to boiling water and cook, stirring often, until asparagus is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer asparagus to large paper-towel-lined plate and set aside.4. Return water to a boil, stir in tortellini, and cook until tender. Reserve 1/2 cup of cooking water, then drain tortellini and return tortellini to pot.5. Stir sauce and asparagus into tortellini. Season to taste with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce. Serve immediately with freshly grated Parmesan and lemon wedges.
Step by step:
1. Bring 4 quarts of water to boil in a large pot.
2. Make sauce: Melt butter in 12-inch skillet over medium-high heat.
3. Add shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and cook until nearly evaporated, about 2 minutes. Stir in half-and half, peas, tarragon, and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes.
4. Remove skillet from heat, cover, and set aside.
5. Add asparagus and 1 Tablespoon salt to boiling water and cook, stirring often, until asparagus is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer asparagus to large paper-towel-lined plate and set aside.
6. Return water to a boil, stir in tortellini, and cook until tender. Reserve 1/2 cup of cooking water, then drain tortellini and return tortellini to pot.
7. Stir sauce and asparagus into tortellini. Season to taste with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce.
8. Serve immediately with freshly grated Parmesan and lemon wedges.
Nutrition Information:
