Tortellini, Peas, Asparagus, Mint

  • Kosher salt

  • 1/3 cup extra-virgin olive oil

  • 2 medium cloves garlic, pressed or minced

  • 1/8 tsp. cayenne

  • 1 lb. fresh cheese tortellini

  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)

  • 1 cup shelled fresh peas (or thawed frozen peas)

  • 1/3 cup pine nuts, toasted

  • 1/4 cup coarsely chopped fresh mint

  • 2 oz. fresh goat cheese, softened

  • Freshly ground black pepper

 

  • In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

  • In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

  • Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

  • Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.