Sautéed Asparagus, Mushroom and Sundried Tomato Cream Tortellini

"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!