You only need 20 minutes to make this veggie-packed weeknight pasta
Ingredients
1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving
1 large egg yolk
2 cloves garlic
8 ounces asparagus (1/2 bunch)
1 cup grape or cherry tomatoes (5 to 6 ounces)
1 1/2 cups heavy cream
1 cup low-sodium vegetable or chicken broth
1 1/4 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
20 ounces refrigerated or frozen cheese tortellini (do not thaw)
1 cup frozen peas (do not thaw)
Instructions
Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup), or measure out 1/3 cup store-bought grated, and place in a small bowl. Add 1 large egg yolk and beat with a fork until a uniform, thick paste forms.
Mince 2 garlic cloves. Trim 8 ounces asparagus and cut crosswise into 1-inch pieces (about 1 1/2 cups). Halve 1 cup grape or cherry tomatoes.
Place the garlic, 1 1/2 cups heavy cream, 1 cup low-sodium vegetable or chicken broth, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, for 3 minutes for refrigerated tortellini or 7 minutes for frozen tortellini.
Add the asparagus and stir to combine. Cook until the tortellini is tender and warmed through, the sauce is slightly thickened, and the asparagus is crisp-tender, 2 to 3 minutes more.
Remove the skillet from the heat. Add the Parmesan cheese-egg mixture and stir vigorously to combine. Add the tomatoes and 1 cup frozen peas, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Top with grated Parmesan cheese and fresh basil leaves if desired.
