ASPARAGUS & PEA TORTELLINI ALFREDO

MAKES 4 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 20 MINUTES half bunch asparagus, trimmed

and cut in 2-inch pieces

1½ cups sugar snap peas

⅔ cup fresh or frozen peas

350 g fresh cheese-filled tortellini

(about 4 cups)

1 150 g pkg soft herb-andgarlic cheese (such as Boursin), crumbled

⅓ cup 10% cream

¾ cup finely grated Parmesan

cheese (approx)

¼ tsp pepper

1 tbsp finely chopped chives (optional) pea shoots (optional)

In large pot of boiling salted water, cook asparagus, snap peas and peas until tender-crisp, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Drain; pat dry. Halve snap peas crosswise.

In same pot, cook tortellini according to package directions. Reserving ½ cup of the cooking liquid, drain.

Meanwhile, in large skillet, cook herband-garlic cheese and cream over mediumlow heat, stirring, until smooth, 1 to 2 minutes. Stir in Parmesan and pepper. Add pasta and ¹⁄³ cup of the reserved cooking liquid; stir until pasta is coated, adding more cooking liquid, as needed, to make thin sauce.

Divide among bowls; sprinkle with asparagus, snap peas and peas. Sprinkle with chives and pea shoots (if using). Serve with more Parmesan, if desired. PER SERVING about 499 cal, 18 g pro, 25 g total fat

(15 g sat. fat), 53 g carb (4 g dietary fibre, 6 g sugar), 59 mg chol, 921 mg sodium, 178 mg potassium. % RDI: 19% calcium, 27% iron, 25% vit A, 28% vit C, 26% folate.

DID YOU KNOW?

The woody root ends of asparagus stalks must be trimmed before cooking. Simply hold the asparagus between your thumb and forefinger and bend until the end snaps off.