PREP TIME: 15 min | COOK TIME: 10 min TOTAL TIME: 25 min | YIELDS: 4 servings
|1-9oz pkg||Three Bridges Triple Cheese Tortellini|
|1 lbs||asparagus, bias cut 1”|
|1||lemon, zest and juice|
|1 clove||garlic, minced|
|2 Tbsp.||olive oil|
|1/4 cup||basil, fresh torn|
|1/4 cup||red onion, diced|
|8 oz||fresh greens, spinach or arugula|
|2/3 cup||feta or goat cheese|
|1/4 cup||pine nuts, toasted|
|kosher salt and black pepper to taste|
- Cook the Three Bridges Triple Cheese Tortellini according to package directions. Drain well.
- At the same time, bring 2 quarts of salted water to a boil, blanch the asparagus in until tender, drain and shock in ice water to cool quickly. Remove and drain well.
- To Serve: In a large bowl, combine the lemon juice, zest, garlic, olive oil and basil. Mix well. Stir in Triple Cheese Tortellini, asparagus and red onion. Season with salt and pepper to taste. Place the Arugula on a serving platter, top with the tortellini mixture, and garnish with the feta/goat cheese. Enjoy!