Spring sports for my kids start in a little over a month and I’m always searching for dinners that I can make in less than 30 minutes. This quick and simple recipe is going to be one of my go-to meals for busy nights. It takes no time at all to make and it’s delicious … plus I can get my kids to eat green vegetables without complaining. They both inhaled a bowl and asked for second. Winning!!
I really liked the addition of the walnuts. They added a bit of crunch and texture to the pasta, plus they’re so good for you!
16 oz cheese Tortellini
3/4 lb asparagus, chopped into thirds
juice from one lemon
4 Tbsp butter
1/3 cup walnuts
Fresh ground pepper
4 Tbsp grated Parmesan
Cook pasta according to package instructions. When cooked, transfer to a large bowl; set aside. In a large sauce pan, melt the butter over medium heat until frothy. Add the chopped asparagus and toss to coat. Cover with a lid and cook for 4 to 5 minutes.
When asparagus is cooked, using a slotted spoon, scoop the asparagus from the pan into the bowl with the pasta. Keep as much butter in the pan as possible. Add the lemon juice to the pan and season with fresh ground pepper. Pour the sauce over the pasta and asparagus. Toss to combine. Mix in the walnuts and top with extra Parmesan cheese if desired.
Source: Green Valley Kitchen