Fresh Tortellini With Asparagus, Peas, And Mint

• Kosher salt
• 1/3 cup extra-virgin olive oil
• 2 medium cloves garlic, pressed or minced
• 1/8 tsp. cayenne
• 1 lb. fresh cheese tortellini
• 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
• 1 cup shelled fresh peas (or thawed frozen peas)
• 1/3 cup pine nuts, toasted
• 1/4 cup coarsely chopped fresh mint
• 2 oz. fresh goat cheese, softened
• Freshly ground black pepper

1. In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
2. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
3. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
4. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.
5. nutrition information (per serving):
6. Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5

kosher salt, extravirgin olive oil, garlic, cayenne, fresh cheese tortellini, fresh peas, pine nuts, fresh mint, fresh goat cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/fresh-tortellini-with-asparagus-peas-and-mint-50178866 (may not work)