Tortellini, Peas, Asparagus, Mint
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Kosher salt
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1/3 cup extra-virgin olive oil
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2 medium cloves garlic, pressed or minced
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1/8 tsp. cayenne
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1 lb. fresh cheese tortellini
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1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
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1 cup shelled fresh peas (or thawed frozen peas)
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1/3 cup pine nuts, toasted
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1/4 cup coarsely chopped fresh mint
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2 oz. fresh goat cheese, softened
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Freshly ground black pepper
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In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
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In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
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Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
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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.
