Serves 4

  • 1 pound cheese tortellini
  • 1 lemon
  • 3 Tbsp. unsalted butter
  • 8 ounces asparagus, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. chopped tarragon
  • Grated Parmesan, for serving (optional)

Total time: 20 minutes

In a pot of boiling water, cook tortellini according to package directions, then drain. Meanwhile, using a vegetable peeler, remove 3 (1") strips zest from lemon. Thinly slice zest.

In a large skillet over medium heat, melt butter. Add asparagus and garlic; season with salt and pepper; and cook, tossing occasionally, until starting to soften, 2 to 3 minutes. Increase heat to medium-high; add lemon zest; and cook, tossing, until butter turns golden brown, about 2 minutes.

Toss asparagus mixture with tortellini and tarragon. Serve with Parmesan, if desired.


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