Boursin Cheese Tortellini

Salinda

9 oz pkg Cheese Tortellini

3 tbsp unsalted butter

1 shallot (about 1 to 2 tbsp minced)

3 cloves garlic minced

1 cup chopped asparagus about ½ bundle

Salt and pepper

½ cup chicken broth

5.2 oz Boursin cheese (Garlic & Herb or Chive & shallot)

1 cup peas (fresh or frozen)

½ cup fresh grated parmesan cheese plus more for serving

Reserved pasta water

Red pepper flakes optional for serving

Bring a large pot of salted water to a boil. Cook tortellini about 1½ minutes less than the package instructions.

Prep your other ingredients while you wait for water to boil.

Reserve a cup of pasta water just before draining.

In a medium skillet, melt butter over medium heat, add minced shallot and garlic. Sauté for 1 to 2 minutes.

Stir in chopped asparagus. Season with a bit of salt, and plenty of black pepper. Cook for about 2 minutes.

Stir in chicken broth and Boursin Cheese, breaking up the cheese with a wooden spoon until melted. Stir in peas and drained tortellini.

Stir in grated parmesan cheese. If needed, add reserved pasta water to loosen sauce up.

Taste for seasoning and add additional salt and pepper if desired. Serve with additional sprinkle of parmesan cheese and red pepper flakes for a kick.

This dish comes together very quickly, so make sure your veggies and other ingredients are prepped and ready for cooking BEFORE you cook your pasta. The sauce comes together in about the same time your pasta will cook.

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