Ingredients

The following ingredients have 4 Servings
  • 1 pound cheese tortellini
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter
  • 1 pound asparagus (cut at a diagonal into bite-size pieces)
  • 2 cloves garlic (minced)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 teaspoons tarragon (dried)
  • Parmesan cheese (fresh, grated, for serving)

Instruction

  • Cook tortellini according to package directions. Reserve ¼ cup of the pasta water before draining the pasta; set aside.
  • Meanwhile, melt butter in large skillet over medium heat.
  • Add garlic and saute for about 30 seconds, until fragrant.
  • Add asparagus and season with salt and pepper. Cook, tossing occasionally, until beginning to soften, about 2 to 3 minutes.
  • When the asparagus is tender, turn up the heat to medium-high. Add lemon zest. Cook, tossing around or stirring constantly until butter turns golden brown. This should take about 2 minutes. Be careful not to let the pan get too hot or it will burn.
  • Toss asparagus mixture with ¼ cup of the pasta water, the cooked tortellini, and tarragon.
  • Cook until the pasta water has evaporated, serve with Parmesan cheese.