Tortellini with Green Asparagus
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g tortellini with cheese fillin, coolin shelf
- salt and pepper
- 250 g asparaus, reen
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic)
- 2 spring onion (s)
- 50 g feta cheese
- 2 tablespoon parmesan, freshly grated
- liter ⅛ vegetable stock, possibly a little more
- 2 tablespoon parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in salted water according to the instructions on the packet, drain into a sieve and drain.
- Wash the asparagus, peel the lower third and cut the stalks into bite-sized pieces. Peel the garlic and dice very finely. Clean and wash the spring onions and cut into rings.
- Heat the oil and butter in a pan, fry the asparagus for about three to four minutes at a medium temperature. Add the garlic and spring onions, cook for another minute or two. Stir in the crumbled feta and parmesan, add a spoonful of vegetable stock, let the cheese melt.
- Fold in the tortellini, lemon zest and parsley and season with a little lemon juice, pepper and possibly salt.
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