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Creamy Tortellini with Lemon and Snap Peas

The seasons they are a’ changin’. Finally!

My tastes always change with the season. Not that I don’t want lasagna in the summer occasionally, but I definitely start craving lighter foods when it’s warmer.

That’s me though, my clients are all over the place. I have some that want sushi in winter and stew in the summer. To each their own!

This pasta dish is a delicious change from the heavier meat and tomato sauces we’ve been having for the last few months.

Creamy Tortellini with Lemon and Snap Peas is hearty with cheese filled plump fresh tortellini, chock full of spring veggies and bright lemon, and guaranteed to get you into a sunny mood even if the weather isn’t actually there yet.

Plus it’s one pot and quick, quick, quick!

Creamy Tortellini with lemon and snap peas recipe chefintheburbs

Refrigerated Tortellini Not Dried

Be sure to use fresh tortellini. It will be in the refrigerated section of the grocery store, probably near the block and shredded cheese display. The bags of dried tortellini on the shelf with the jarred sauce are not worth your time.

Veggie It Up

Peas, asparagus, and snap peas are deliciously green in this dish. You can also add a chopped fresh tomato, thinly sliced zucchini, or any other veg that you have or sounds good.

Simplify

If you don’t want to bother with topping the finished pasta with the parmesan and lemon zest, you can stir them right into the sauce.

Or if you want more, double the amounts and put half in the sauce and then top the finished pasta with both.

Don’t Forget The Wine!

This pasta dish is also perfect to herald back white wine if you’ve been stuck on red all winter.

A nice unoaked chardonnay, pinot grigio or even a lemony verdejo will get you back in the sunny groove!

Looking for other lighter dishes? Try

Creamy Fettuccine with Vegetable Ribbons

The sauce for this creamy, luscious fettuccine recipe has ONE INGREDIENT but it also has plenty of bright, fresh veggies to keep you from feeling too guilty to enjoy it.

or Penne with Crispy Artichoke Hearts and Garlicky Breadcrumbs

Penne with Crispy Artichoke Hearts with Garlicky Breadcrumbs isn't your regular meatless Monday dinner. With parmigiano reggiano, fresh garlic, herbs, sundried tomatoes and more, no one will complain there's not enough flavor.

Creamy Tortellini with lemon and snap peas recipe chefintheburbs

Creamy Tortellini with Lemon and Snap Peas

You can use any kind of tortellini, just be sure it’s fresh. It will be in the refrigerated section. The dried kind you find in the canned food aisles is not good. Frozen is fine but will take longer to cook.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • ½ cup peas
  • ½ pound asparagus trimmed and cut into 1 inch pieces
  • 4-6 ounces stringless snap peas cut in half
  • 1 pound fresh cheese tortellini
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 cup milk
  • 2 tablespoons flour
  • Salt to taste
  • ½ cup shredded parmesan
  • Zest from ½ a lemon
  • Optional: 2 tablespoons chopped fresh parsley basil or a combo

Instructions
 

  • Fill a large Dutch oven or 4 quart pot with water, to about three inches from the top. 
  • Bring to a boil and add a tablespoon of salt. 
  • Put a colander in the sink and put the frozen peas in it. 
  • Add asparagus to boiling water and cook for 1 minute.
  •  Add tortellini and snap peas and cook for 2 minutes. 
  • Drain tortellini over the peas. Return empty pot to stove over medium heat. 
  • Add broth and butter. 
  • Whisk milk and flour together and add to pot. 
  • Bring to a boil and cook until thickened just a minute or two. 
  • Turn off stove, return pasta and veg to pot and stir gently into sauce. Serve topped with parmesan, lemon zest and herbs if using.

Creamy Tortellini with lemon and snap peas recipe chefintheburbs

Filed Under: 15 Minutes or Less, Dinner, Light, Meatless, Pasta, Spring, Summer Recipes

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Chef in the Burbs

When not cooking for clients, Chef Shelley helps passionate cooks start their own spectacular personal chef business so they can get paid to do what they love, without expensive culinary school or sacrificing nights and weekends for a low paying restaurant job.

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