Fresh Tortellini with Asparagus, Peas, and Mint

This complete one dish meal comes from Fine Cooking, Apr/May issue.  It was extremely simple to make, but they put the ingredients and quantities mixed in with the directions.  I call it the old  Gourmet Magazine style.  It is hard to use.  I had to dissect the narrative to make sure I did not goof. Need to send them an email so they don’t make a habit of this.  This dish serves 6 very hearty portions.  Yes, Jim ate two portions. 

Ingredients:

1# asparagus

1 C frozen peas

1/3 C pine nuts

¼ C fresh mint

1# fresh cheese tortellini (I used dried from Costco)

2 oz. softened goat cheese

2 garlic cloves, minced

1/3 C EVOO

½ t salt

1/8 t cayenne pepper

Directions:

1.      In a large pot, bring to a boil 3 qts. well salted water.  I use 3-4 T.

2.      Toast the pine nuts.  I use a small skillet and move them around until they are brown.  Do not walk away while doing this. 

3.      Place the garlic, salt, pepper, mint leaves and EVOO in a mini-food processor and pulse to clop and blend the dressing. 

4.      Break off the hard ends of the asparagus and cut into ½” pieces. 

5.      Place the pasta in the pot.  Cook according to the directions on the package.  About 4 minutes before it is finished add the asparagus and peas. 

6.      Drain all and put in a large bowl.  Add the goat cheese and stir until well melted and blended. 

7.      Add the EVOO dressing and mix well.

8.      Add the pine nuts and stir again.