Gayle’s Gallery - Creamy Tortellini Primavera

Ingredients

1/2 cup firmly packed freshly grated Parmesan cheese (or 1/3 cup store-bought grated), plus more for serving

1 large egg yolk

2 cloves garlic, minced

8 ounces asparagus (1/2 bunch)

1 cup grape or cherry tomatoes

1 1/2 cups heavy cream

1 cup low-sodium vegetable or chicken broth

1 1/4 teaspoons salt, plus more as needed

1/4 teaspoon freshly ground black pepper

20 ounces refrigerated or frozen cheese tortellini (do not thaw)

1 cup frozen peas (do not thaw)

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Place Parmesan cheese in a small bowl and add 1 large egg yolk. Beat with a fork until a uniform, thick paste forms.

Trim 8 ounces asparagus and cut crosswise into 1-inch pieces (about 1 1/2 cups). Halve 1 cup grape or cherry tomatoes.

Place the garlic, 1 1/2 cups heavy cream, 1 cup low-sodium vegetable or chicken broth, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini. Cook, stirring frequently to prevent the tortellini from sticking, for 3 minutes for refrigerated tortellini or 7 minutes for frozen tortellini.

Add the asparagus and stir to combine. Cook until the tortellini is tender and warmed through, the sauce is slightly thickened, and the asparagus is crisp-tender, 2 to 3 minutes more.

Remove the skillet from the heat. Add the Parmesan cheese-egg mixture and stir vigorously to combine. Add the tomatoes and 1 cup frozen peas, and stir to combine. Taste and season with more salt and black pepper as needed. Top with grated Parmesan cheese.