Tortellini with Asparagus Cream
Tortellini in a bright green asparagus cream sauce with roasted red pepper and Parmesan.
Ingredients
- Pasta and Sauce — ½ lb Tortellini
- Pasta and Sauce — 1 Large Red Bell Pepper
- Pasta and Sauce — 1 Bunch Asparagus
- Pasta and Sauce — 1 Shallot Minced
- Pasta and Sauce — 5 Garlic Cloves Minced
- Pasta and Sauce — 1 Sprig Rosemary Minced
- Pasta and Sauce — ½ cup White Wine
- Pasta and Sauce — 2 cups Heavy Whipping Cream
- Pasta and Sauce — 2 Tbsp Extra Virgin Olive Oil
- Pasta and Sauce — Parmigiano Reggiano Cheese to Taste
- Pasta and Sauce — Kosher Salt to Taste
- Pasta and Sauce — Coarse Ground Black Pepper to Taste
Method
- ROAST THE PEPPER: Heat the oven to 400°F. Roast the red pepper in a baking dish on the middle rack for 45 minutes. Transfer to a bowl, cover tightly and rest for 15 minutes. Peel, remove the stem and seeds, and chop into bite-sized pieces.
- BLANCH THE ASPARAGUS: Trim the woody ends. Boil in salted water for 1 minute, then transfer to ice water. Drain and pat dry. Cut the tips off half the stalks and reserve with the peppers. Cut all the remaining asparagus into two or three pieces. Bring a pot of salted pasta water to a boil.
- MAKE THE CREAM SAUCE: Heat the olive oil in a saucepan over medium heat. Cook the garlic, shallot and rosemary for a few minutes, until the shallot is translucent. Add the wine and reduce by at least half. Add the cream, salt and pepper. Bring briefly to a boil, immediately reduce and simmer gently for 3–5 minutes to thicken. Turn off the heat.
- BLEND: Stir the asparagus pieces, excluding the reserved tips, into the warm cream. Blend until smooth and bright green. Transfer three-quarters of the sauce to a pan over medium heat, reserving the rest for serving if desired.
- FINISH: Cook the tortellini until just short of al dente, then transfer to the sauce. Cook for 1–2 minutes. Reduce to low and add the roasted pepper, reserved asparagus tips and Parmesan to taste. Serve with extra cheese and reserved sauce.