Photo from Butter Your Biscuit |
Asparagus is a nice addition to this recipe. I highly recommend using asparagus that's a little bigger than a pencil in diameter. I used the smaller asparagus and it was over cooked by the time I put it all together.
And to top off that, I neglected to put the garlic into this Garlic Parmesan Cheese Tortellini. Ugh. I chopped it. It was ready. I just got distracted when sauteing the asparagus that I just forgot.
Be sure to use half and half and not heavy cream. This is a pretty thick sauce and if you're using the flour, the heavy cream really thickens up (she says from experience).
I dropped a dollop of pesto into the cream sauce. I had some left over pesto that I needed to use up. There was just enough to add some extra flavor.
Garlic Parmesan Cheese Tortellini
Recipe from Butter Your Biscuit
Serves 6
- 1 pkg 20 oz cheese tortellini *see notes
- 2 T butter
- 4 cloves garlic minced
- 2 T flour
- 1 3/4 c half n half
- 1/2 c Parmesan freshly grated
- 6 pieces bacon
- 1/2 lb asparagus chopped washed trimmed and cut into 1" pieces
- 1 c frozen peas
- salt/pepper to taste
Cook tortellini according to pkg directions, drain and set aside
In a large skillet cook bacon until crispy, remove and on a paper towel
In the same skillet add asparagus and sauté until tender, about 5-6 minutes. Remove from skillet and set aside.
Add butter, and garlic and cook 1-2 minutes Whisk in flour and cook another minute. Add in half n half, whisk until combined, and reduce heat to medium low, bring to a low simmer. Add in Parmesan and stir until melted.
Stir in tortellini, peas, asparagus, and bacon mix until combined.
Serve!
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