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"Fresh, colorful, delicious!" |
INGREDIENTS:
1
lb. fresh tortellini
3
Tbs. olive oil
1
lb. fresh brown mushrooms, sliced
1
bunch of asparagus, fibrous ends removed and cut into 1” pieces
1
cup sundried tomatoes, thinly sliced
4
garlic cloves, crushed and chopped
3
Tbs. butter
4
Tbs. flour
4
cups heavy cream
1/4
cup fresh flat-leaf parsley, chopped
Sea
salt and pepper to taste
1/4
cup Parmigiano-Reggiano cheese, grated
PREPARATION
1.
Prepare
tortellini according to package directions.
2.
In
a large skillet, sauté mushrooms, asparagus and sundried tomatoes in olive oil
until asparagus brightens (about 5 minutes).
3.
Add
garlic and sauté for a minute longer.
4.
In
a saucepan over medium, melt butter then add the flour and stir until the flour
is completely combined with the butter.
Add the heavy cream and bring to a boil.
Reduce heat and simmer until sauce begins to thicken (3-5 minutes).
5.
Stir
in fresh parsley; salt and pepper to taste.
6.
Add
sautéed mushrooms, asparagus and sundried tomato mixture; stir to combine.
7.
Add
tortellini and gently mix.
8.
Plate
and top with Parmigiano-Reggiano cheese.
9.
Serve
and enjoy!
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