This pasta is heaven! It is creamy and tangy and totally spring in a bowl!
It is super simple and quick to whip together, which I always love in a recipe.
The sauce is creamy and thick but not super rich like you might expect. The lemon really adds a wonderful kick and the asparagus, I just love it!
What you need,
1 pkg. refrigerated cheese tortellini
2 tbsp. lemon juice, about 1 large lemon
½ lb. asparagus, cut into 1 inch pieces
1 tbsp. olive oil
2 cups 2% milk
2 tbsp. corn starch
1 garlic clove, minced
Salt and Pepper to taste
2 Tbsp. grated Parmesan cheese + more for serving
In a large pot of boiling water cook the tortellini as directed on the package. Drain and set aside.
In a large skillet heat the olive oil over medium heat. Cook the asparagus for 3-4 minutes or until they just start to get tender. Add in the garlic and cook for 1 minute longer.
Remove the asparagus and garlic to a plate and set aside.
Whisk the milk and cornstarch together then add to the pan, whisking all the while. Cook for 1-2 minutes until the mixture is bubbly and thickened. Add the lemon juice and Parmesan cheese, stir to combine. Season the sauce with salt and pepper to your tastes.
Add the asparagus and garlic back to the pan and then toss in the cooked pasta. Toss well to coat.
Serve with a little more grated Parmesan.
Now you could serve this with a nice side salad and have a perfect spring dinner, or you could be like me and pile it all onto a huge plate and just stuff it in your face!
Go make it now, you won’t regret it!