Tortellini with Asparagus Cream
90 Minutes | Serves 2-4
½ lb Tortellini
1 Large Red Bell Pepper
1 Bunch Asparagus
1 Shallot Minced
5 Garlic Cloves Minced
1 Sprig Rosemary Minced
½ cup White Wine
2 cups Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
Parmigiano Reggiano Cheese to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a pot of generously salted water on high heat.
Place the red bell pepper in an oven-safe baking pan, and bake on the middle rack of the oven for 45 minutes. Remove from the oven and place the peppers in a mixing bowl. Immediately cover the mixing bowl tightly with plastic wrap and set aside at room temperature for 15 minutes. Remove the skin, stem and seeds. Chop into bite-sized pieces. Set aside.
Remove a few inches from the bottom of the asparagus stalks. Boil in salted water for 1 minute. Remove and drop in ice water to immediately stop the cooking process. Drain and dry with paper towels. Cut the tips off half of the blanched asparagus and set aside with the roasted peppers. Cut the rest of the blanched asparagus into two or three pieces.
Place a pasta pot of generously salted water on high heat.
Place a saucepan on medium heat. When heated, add the extra virgin olive oil. Add the garlic, shallots and rosemary. Cook for a few minutes until shallots are translucent.
Add the white wine. Reduce the wine by at least half. Add the heavy cream and season with salt and pepper. Bring to a boil.
After the cream boils, immediately reduce to a light simmer. Simmer for 3-5 minutes to allow the cream to thicken. Turn off the heat.
Place the asparagus (not the tips you cut off) in the cream sauce. Stir into the sauce to warm the asparagus. Transfer sauce to a blender and blend until sauce is bright green, and ingredients are fully incorporated.
Transfer ¾ of the sauce to a sauté pan and place on medium heat. This is optional to reserve some sauce for guests to top their serving.
Cook the tortellini just before al dente, when the pasta floats. Remove and transfer directly to the sauce. Cook in the sauce for 1-2 minutes. Reduce the heat to low.
Add the roasted red peppers, asparagus tips and your desired amount of freshly grated Parmigiano Reggiano cheese. Stir everything together and serve.
Finish with additional Parmigiano Reggiano cheese.
½ lb Tortellini
1 Large Red Bell Pepper
1 Bunch Asparagus
1 Shallot Minced
5 Garlic Cloves Minced
1 Sprig Rosemary Minced
½ cup White Wine
2 cups Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
Parmigiano Reggiano Cheese to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Place a pot of generously salted water on high heat.
Place the red bell pepper in an oven-safe baking pan, and bake on the middle rack of the oven for 45 minutes. Remove from the oven and place the peppers in a mixing bowl. Immediately cover the mixing bowl tightly with plastic wrap and set aside at room temperature for 15 minutes. Remove the skin, stem and seeds. Chop into bite-sized pieces. Set aside.
Remove a few inches from the bottom of the asparagus stalks. Boil in salted water for 1 minute. Remove and drop in ice water to immediately stop the cooking process. Drain and dry with paper towels. Cut the tips off half of the blanched asparagus and set aside with the roasted peppers. Cut the rest of the blanched asparagus into two or three pieces.
Place a pasta pot of generously salted water on high heat.
Place a saucepan on medium heat. When heated, add the extra virgin olive oil. Add the garlic, shallots and rosemary. Cook for a few minutes until shallots are translucent.
Add the white wine. Reduce the wine by at least half. Add the heavy cream and season with salt and pepper. Bring to a boil.
After the cream boils, immediately reduce to a light simmer. Simmer for 3-5 minutes to allow the cream to thicken. Turn off the heat.
Place the asparagus (not the tips you cut off) in the cream sauce. Stir into the sauce to warm the asparagus. Transfer sauce to a blender and blend until sauce is bright green, and ingredients are fully incorporated.
Transfer ¾ of the sauce to a sauté pan and place on medium heat. This is optional to reserve some sauce for guests to top their serving.
Cook the tortellini just before al dente, when the pasta floats. Remove and transfer directly to the sauce. Cook in the sauce for 1-2 minutes. Reduce the heat to low.
Add the roasted red peppers, asparagus tips and your desired amount of freshly grated Parmigiano Reggiano cheese. Stir everything together and serve.
Finish with additional Parmigiano Reggiano cheese.
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