The star of this simple dinner is dreamy, creamy tortellini, and few are immune to its charms. Toss it together with sweet carrots and sugar snaps, and butter it all up.
Allergen Note: Contains milk, eggs, wheat.
Bring a pot of salted water to a boil. Set the tortellini by the stove, but don’t add it yet (it cooks quickly).
Cut the carrots lengthwise into halves or quarters, depending on size. Trim the sugar snaps, removing the strings if necessary, and cut the sugar snaps into bite-size pieces.
In a large frying pan over medium-high heat, combine ½ cup water and ¼ teaspoon salt. Bring to a simmer, add the carrots, and cook until nearly tender, 3 minutes. Add the sugar snaps 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.
Add the tortellini to the boiling water and cook until they float to the top, 4 minutes or according to package instructions. Meanwhile, return the pan to medium heat, and add 2 tablespoons olive oil. Drain the tortellini and transfer to the warm pan. Sear until golden, 2 minutes. Return the buttered vegetables to the pan and stir to combine.
Scoop the tortellini and veggies into bowls. Sprinkle with grated Parmesan, grind with pepper, and serve warm.