This is an easy recipe that I adapted from another recipe I have to share (it is on my to-blog list!). It is basically a sauce-less pasta recipe using olive oil, garlic, pasta (usually I do Penne), with asparagus, sun dried tomatoes, pine nuts and Parmesan, and sometimes I add in grilled chicken, and to kick it up I have done a crunchy prosciutto topping. That is all to come! Anyway, when I looked in the freezer at the cheese tortellini I thought I would give it a go, and it was delicious! Recipe makes enough for 4 servings.
- One 700-750g package of rainbow cheese tortellini (plain will do but rainbow makes for a beautiful presentation!) *Note: I buy Olivieri Rainbow Tortellini with Seven Cheeses 3 x 750g packs at Costco, pop them in the freezer and use as needed for easy meals. I have seen a bunch of different tortellini varieties at the grocery store however, so pick your favourite!
- 1 bunch of asparagus, trimmed, and cut into 1′ pieces
- A heaping 1/4 cup of thinly sliced sun dried tomatoes (packed in oil)
- 2 cloves of garlic, finely chopped or passed through a garlic press
- 2 tablespoons of extra virgin olive oil
- A heaping 1/4 cup freshly grated Parmesan cheese, plus more for serving
- A few grinds of fresh ground pepper
- Bring a large pot of salted water to a boil for the tortellini (follow package instructions). Make sure to use a large enough pot as you will be adding in the asparagus to the pasta.
- Prepare a large deep skillet (12″) on the stove next to the pasta, which you will use to toss the pasta
- Cook tortellini by the package instructions (usually it is 6-8 minutes, a minute or two longer for frozen).
- With 5 minutes left in the cooking time, throw in the asparagus in the pot to cook with tortellini.
- While the asparagus cooks with the tortellini, heat 2 tablespoons of olive oil in your skillet on medium-high. Once heated add the garlic and cook only for one minute to infuse the oil with the garlic.
- Turn off the heat on the skillet, and using a slotted spoon transfer tortellini and asparagus into the skillet and toss with the garlic and olive oil. Do not worry if there is a bit of excess water from the pasta – it will help to “sauce” the pasta.
- Add in the sun dried tomatoes, Parmesan cheese, and a few grinds of freshly ground pepper, and toss lightly.
- Serve the pasta topped with some more freshly grated Parmesan cheese, and a couple grinds of freshly ground pepper.