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Asparagus and Gorgonzola Tortellini Salad

1 bunch (about 1 lb.) fresh asparagus, ends trimmed, cut into 1" pieces
1 lb. fresh tortellini pasta (cheese works best)
1 cup toasted and chopped walnuts
1 red pepper, cored and diced
1 bunch green onions, thinly sliced on diagonal
2 cups frozen peas, thawed
1 cup crumbled Gorgonzola cheese
1 cup chopped fresh Italian parsley
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. black pepper
grated zest of 1 lemon
1 cup grated Parmesan cheese

Have asparagus cut and ready to use.
Bring 4 quarts water to a boil. Add 1 tablespoon salt and 1 tablespoon oil to pot, stir in tortellini, and cook for 3 minutes. Add the asparagus, cook another minute, drain. Rinse under cold water for a few seconds to stop the cooking process.

Place the tortellini and asparagus in a large bowl with the walnuts, red pepper, green onions, peas, Gorgonzola, and parsley. Toss well. In a small bowl, whish the oil, garlic, salt, pepper, lemon zest, and Parmesan cheese. Stir into pasta mixture. Taste for seasoning. Refrigerate at least 1 hour before serving. Can be made several hours ahead.

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