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Few are immune to the charms of dreamy, creamy tortellini. Toss the pasta with sweet carrots and sugar snaps, and butter it all up with garlicky herb butter for a simple supper.
What You Get
Tri-color cheese tortellini
Carrots
Sugar snap peas (see note below)
Herb butter
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Olive oil
Makes 3 servings
20 minutes active time
30 minutes total time
Step 1
Bring a pot of salted water to a boil. Set the tortellini by the stove, but don’t add it yet (it cooks quickly).
Step 2
Slice the carrots. Trim half of the sugar snaps, removing the strings if necessary. (If you receive English peas, shell the peas.)
Step 3
In a large frying pan over medium-high heat, combine ¾ cup water and ¼ teaspoon salt. Bring to a simmer, add the carrots, and cook until nearly tender, about 3 to 5 minutes. Add the peas and cook until bright green, 1 to 2 minutes longer. Drain any remaining water from the pan, if necessary. Add 2 tablespoons of the herb butter and stir to melt and coat. Season with salt to taste. Transfer to a bowl.
Step 4
Add the tortellini to the boiling water and cook until they float to the top, 4 minutes or according to package instructions. Drain the tortellini.
Step 5
Meanwhile, return the pan to medium heat, and warm 2 tablespoons olive oil. Transfer the tortellini to the warm pan. Sear until golden, 2 minutes. Return the buttered vegetables to the pan and stir to combine.
Step 6
Scoop the tortellini and veggies into bowls. Sprinkle with grated Parmesan, season with a grind of pepper, and serve warm.
Note: Depending on seasonal availability, you might receive sugar snap peas, snow peas, or English peas.
Contains: milk, eggs, wheat.