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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.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 4


  • 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


  • 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.