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Creamy Cheese Tortellini with Asparagus

4 cups chicken broth, low salt
2 cloves garlic smashed
3 large thyme sprigs
2 strips lemon zest 2- by 1-inch
1 pound tortellini about 1 package, cheese, refrigerated, frozen, or dried
2 teaspoons cornstarch
23 cup heavy whipping cream
1 pound asparagus trimmed and thinly sliced diagonally, about 3/4 pound
1/2 cup parmesan, parmigiano-reggiano cheese, grated


Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes. Discard thyme sprigs and zest. Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain. Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.

Source: recipeland.com