I keep packaged pasta and fresh vegetables in my refrigerator, so that I can always pull together an easy dinner, such as this cheese tortellini with sugar snap peas, garlic and lemon. I think that you’ll love this fast and flavorful dish.
I can’t create dinner from scratch every night and having packaged ravioli or tortellini on hand is just what I need when I’ve had a busy day that ran late. Keeping a bag or two of vegetables, such as green beans, broccoli florets or sugar snap peas helps round out the meal.
When I add lots of vegetables to a pasta dish, I don’t worry about accompanying it with a salad or a veggie side. The entire dinner is served in one bowl, which means fewer dishes to wash.
This recipe makes about 4 servings.
Tips
- Be sure to destring the sugar snap peas by cutting close to the tip of the pea with a sharp knife, grabbing the string and pulling it down and off. Do the same from the other end.
- Although it isn’t needed, add grated Parmesan cheese if desired.
Ingredients
You’ll need the following ingredients to make this cheese tortellini with sugar snap peas.
- 1/4 cup olive oil
- 3 garlic cloves
- 1 1/2 to 2 pounds sugar snap peas
- 1 9 ounce package cheese tortellini
- 2 tablespoons lemon juice
- Zest of a lemon
- Kosher salt, to taste
- Fresh ground pepper, to taste
Directions
Bring a large pot of water to a boil. As the water heats, start cooking the garlic and peas.
Crush and chop the garlic. In a large skillet with the heat on medium, add the olive oil and briefly sauté it. It should not begin to brown (not even lightly golden), as it will cook more during the next step.
Add the sugar snap peas to the skillet. Sauté them until crisply cooked, turning them often. Turn down the heat if the garlic starts to brown.
When the water comes to a boil, add the tortellini and cook it according to the instructions on the package.
Drain the tortellini and add it to the skillet with the peas.
Add the lemon juice and zest. Add salt and pepper and stir to combine.
Serve immediately.
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