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INGREDIENTS

1 Large Clove Garlic
2 Green Onions
1/4 Cup Sun-Dried Tomatoes
1/2 Cup Parmesan Cheese ; Finely Grated
1 Lemon
1/2 Pound Asparagus
1 12 ounce pkg. Tortellini
1/3 Cup Frozen Peas
3 Tablespoons Mascarpone
Salt and Pepper

Servings

INSTRUCTIONS

Bring a large saucepan of Salted Water to a boil.

Meanwhile,

Peel and finely grate 1/8 of a teaspoon of Garlic

Trim the ends off the Green Onions, then thinly slice

Coarsely chop the Sun-dried Tomatoes

Finely grate the Parmesan Cheese

Trim bottom 2 inches from Asparagus then cut off top spears, keeping them whole, and slice remaining asparagus into 1/4 inch thick pieces on an angle

Add Tortellini to boiling water and cook until barely al dente, about 2 minutes.

Add Asparagus and Peas and cook until tortellini are al dente and Asparagus and Peas are tender, about 1 minute more

Reserve 1/4 Cup of the Pasta Water, then drain tortellini and vegetables and rinse under cold water.

Set aside in a large bowl

While Tortellini is cooking make dressing:

Finely grate 1/2 teaspoon Lemon Zest, then squeeze 2 Tablespoons Lemon Juice into a small bowl.

Add 2 Tablespoons of the reserved Pasta Water, 1/ 3 Cup of the Parmesan Cheese, 3 Tablespoons Mascarpone, 1 teaspoon of Salt, and several grinds of Pepper. Whisk until combined.

To bowl with Tortellini and Vegetables, add the Dressing, Sun-dried Tomatoes, half the Green Onions, and half of the remaining Parmesan.

Stir to Combine and fully coat tortellini in the dressing. Stir in Reserved Pasta Water 1 teaspoon at a time if Salad is too dry.

Spoon Salad into a bowl and top with remaining Parmesan and Green Onions

NOTES

I would add less water to dressing unless too thick. Mine turned out really runny. We also ate our salad warm.

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Creamy Spring Tortellini Salad

1 Large Clove Garlic 
2  Green Onions 
1/4 Cup Sun-Dried Tomatoes 
1/2 Cup Parmesan Cheese Finely Grated
1  Lemon 
1/2 Pound  Asparagus 
1 12 ounce pkg. Tortellini 
1/3 Cup Frozen Peas 
3 Tablespoons Mascarpone 
  Salt and Pepper

Bring a large saucepan of Salted Water to a boil.
Meanwhile,
Peel and finely grate 1/8 of a teaspoon of Garlic
Trim the ends off the Green Onions, then thinly slice
Coarsely chop the Sun-dried Tomatoes
Finely grate the Parmesan Cheese
Trim bottom 2 inches from Asparagus then cut off top spears, keeping them whole, and slice remaining asparagus into 1/4 inch thick pieces on an angle
Add Tortellini to boiling water and cook until barely al dente, about 2 minutes. 
Add Asparagus and Peas and cook until tortellini are al dente and Asparagus and Peas are tender, about 1 minute more
Reserve 1/4 Cup of the Pasta Water, then drain tortellini and vegetables and rinse under cold water.
Set aside in a large bowl
While Tortellini is cooking make dressing:
Finely grate 1/2 teaspoon Lemon Zest, then squeeze 2 Tablespoons Lemon Juice into a small bowl.
Add 2 Tablespoons of the reserved Pasta Water, 1/ 3 Cup of the Parmesan Cheese, 3 Tablespoons Mascarpone, 1 teaspoon of Salt, and several grinds of Pepper. Whisk until combined.
To bowl with Tortellini and Vegetables, add the Dressing, Sun-dried Tomatoes, half the Green Onions, and half of the remaining Parmesan.
Stir to Combine and fully coat tortellini in the dressing. Stir in Reserved Pasta Water 1 teaspoon at a time if Salad is too dry.
Spoon Salad into a bowl and top with remaining Parmesan and Green Onions

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 3 Servings

Calories: 118
Calories from Fat: 59 (50%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.4g
Cholesterol 19.6mg		6 %
Sodium 249.5mg		9 %
Potassium 438.7mg		12 %
Total Carbohydrate 13.1g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 8.4g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 118

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